Monochrome Indulgence Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 947.0
- Total Fat: 59.4 g
- Cholesterol: 169.5 mg
- Sodium: 333.8 mg
- Total Carbs: 108.4 g
- Dietary Fiber: 2.8 g
- Protein: 9.6 g
View full nutritional breakdown of Monochrome Indulgence Cake calories by ingredient
Introduction
Take indulgence to another level with this double chocolate cake recipe. It's perfect as a birthday cake, party cake or simply afternoon tea Take indulgence to another level with this double chocolate cake recipe. It's perfect as a birthday cake, party cake or simply afternoon teaNumber of Servings: 8
Ingredients
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For the cake:
* 150g unsalted butter, at room temperature
* 150g light muscovado sugar
* 40g cocoa, sifted
* 150g self raising flour
* 1tsp baking powder
* ½tsp bicarbonate of soda
* 2 medium free range eggs
* 1tsp vanilla extract
* 142ml soured cream
* 2tbsp golden syrup
For the buttercream:
* 200g white chocolate
* 280g unsalted butter
* 280g icing sugar
* 1tsp vanilla extract
For the chocolate curls:
* 100g white chocolate
* 100g dark chocolate
Directions
1. Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
2. In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
5. For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
6. When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.
Number of Servings: 8
Recipe submitted by SparkPeople user HAYLEYDTHATSME.
2. In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
5. For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
6. When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.
Number of Servings: 8
Recipe submitted by SparkPeople user HAYLEYDTHATSME.