Perfectly Dark Chocolate Cake
Ingredients
Ingredients
For the recipe Perfectly Dark Chocolate Cake
For the Cake:
| 100 g | Lightly Salted Butter (3 ½ oz) |
| 200 ml | Golden Syrup (7 oz) |
| 75 g | Dark Brown Sugar (3 oz) |
| 2 | Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g) |
| 115 g | Plain Flour (4 oz) |
| 1 | Dr. Oetker Baking Powder Sachet (1tsp) |
| 125 ml | Evaporated Milk (4 ½ fl.oz) |
| 2 | Medium Eggs |
To Decorate:
| 50 g | Icing Sugar (2 oz) |
preparation
Preparation
Perfectly Dark Chocolate Cake
Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 6cm (2 ¼ inch) deep, 15cm (6inch) diameter round tin. Put the butter in a saucepan with the syrup and brown sugar. Heat gently, stirring until melted. Remove from the heat and cool for 10 minutes.
Step 2: Reserve 5ml (1 tsp) of the Cocoa Powder. Sift the remaining Cocoa along with the flour and Baking Powder into a bowl. Make a well in the centre.
Step 3: Mix the egg and milk together and pour into the well, along with the melted syrup mixture and stir until well blended.
Step 4: Pour into the tin and bake for 50 minutes - 1 hour until risen and just firm to the touch – a skewer inserted into the centre should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a wire rack to cool completely. Wrap in parchment and foil and store for at least 24 hours to allow the flavour and texture to develop.
Step 5: To decorate, sieve the icing sugar into a bowl along with the reserved Cocoa Powder. Gradually blend in approx. 10ml (2 tsp) warm water to make a smooth, drizzling icing. Transfer to a small uncut piping bag, snip off the end and pipe the icing over the top of the cake allowing the icing to drip down the sides. Stand for a few seconds to firm before serving.
Nutritional Information for the recipe Perfectly Dark Chocolate Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1470
kJ
351 kcal |
1428
kJ
341 kcal |
| Fat | 14.57 g | 14.14 g |
| Carbohydrate | 48.12 g | 46.72 g |
| Protein | 5.67 g | 5.50 g |
preparation
Preparation
Perfectly Dark Chocolate Cake
Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 6cm (2 ¼ inch) deep, 15cm (6inch) diameter round tin. Put the butter in a saucepan with the syrup and brown sugar. Heat gently, stirring until melted. Remove from the heat and cool for 10 minutes.
Step 2: Reserve 5ml (1 tsp) of the Cocoa Powder. Sift the remaining Cocoa along with the flour and Baking Powder into a bowl. Make a well in the centre.
Step 3: Mix the egg and milk together and pour into the well, along with the melted syrup mixture and stir until well blended.
Step 4: Pour into the tin and bake for 50 minutes - 1 hour until risen and just firm to the touch – a skewer inserted into the centre should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a wire rack to cool completely. Wrap in parchment and foil and store for at least 24 hours to allow the flavour and texture to develop.
Step 5: To decorate, sieve the icing sugar into a bowl along with the reserved Cocoa Powder. Gradually blend in approx. 10ml (2 tsp) warm water to make a smooth, drizzling icing. Transfer to a small uncut piping bag, snip off the end and pipe the icing over the top of the cake allowing the icing to drip down the sides. Stand for a few seconds to firm before serving.
Nutritional Information for the recipe Perfectly Dark Chocolate Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1470
kJ
351 kcal |
1428
kJ
341 kcal |
| Fat | 14.57 g | 14.14 g |
| Carbohydrate | 48.12 g | 46.72 g |
| Protein | 5.67 g | 5.50 g |