Death by chocolate cake

Death by chocolate cake

續妃娟秒殺巧克力蛋糕後,又一發現另一個English version的巧克力蛋糕 “Death by Chocolate”,

呢個蛋糕好容易做,將所有材料混合均勻,入爐,就掂!

蛋糕體好香,好moist! 好好味,但個icing glaze 勁甜!

Here's the recipe, taken from "Simple Cakes" by Mary Berry (P.32)





Tins needed : 2 loose bottomed 20cm (8in) sandwich tins,
4cm (1 1/2 in) deep

Ingredients :

275g (10oz) plain flour


3 tbsp cocoa powder


1 1/2 tsp baking powder


1 1/2 tsp bicarbonate of soda


215g caster sugar


3 tbsp golden syrup


3 eggs, beaten


225ml sunflower oil


225 ml milk


For the icing :


450g plain chocolate broken into pieces


200g unsalted butter

Method:


1. Lightly grease the tins and line the bases with non stick baking
parchment. Pre heat the oven to 160C/325F/Gas Mark3.
Sift the flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. Add the sugar and mix well.



2. Make a well in the centre of the dry ingredients and add the
golden syrup, eggs, oil and milk. Beat well, using a wooden
spoon, until smooth and then pour into the prepared tins.



3. Bake for about 35 minutes, until the cakes are well risen and
spring back when pressed lightly with the fingertips. Turn out
on to a wire rack, remove the lining paper and leave to cool
completely. Cut each cake in half horizontally.



4. For the icing, put the chocolate into a bowl placed over a pan of
hot water. The water in the pan must not touch the bowl or the
chocolate may overheat. Place the pan over a low heat until the
chocolate has melted, stirring occasionally, then add the butter
and stir until the butter has melted.



5. Put half the cake for the bottom layer on a wire rake and place
a baking tray underneath to catch the drips. Spoon a little of
the icing on to the cakes, spreading it evenly to the sides.
Repeat with the remaining cake layers, then pour the
remaining icing over the top of the cake and use a small palette
knife to smooth it evenly over the top and sides of the cake.
Leave to set.


My Note:

下次改用另一個Glazing 食譜