Perfectly Dark Chocolate Cake

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This cake uses Dr. Oetker Fine Dark Cocoa Powder to create an indulgent treat for all the family.

8 servings

Easy 120 Minutes

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
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