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Dark and Sumptuous Chocolate Cake: Ingredients

This document provides a recipe for a dark and sumptuous chocolate cake. It lists ingredients for both the chocolate icing and chocolate cake. The instructions call for mixing dry and wet ingredients separately, then combining and baking the chocolate cake for 30-35 minutes. Once cooled, the cake is iced with a chocolate icing made from coconut butter, sugar, espresso and chocolate. Optional decorations include rose petals and pistachios.

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Gayathri
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85 views3 pages

Dark and Sumptuous Chocolate Cake: Ingredients

This document provides a recipe for a dark and sumptuous chocolate cake. It lists ingredients for both the chocolate icing and chocolate cake. The instructions call for mixing dry and wet ingredients separately, then combining and baking the chocolate cake for 30-35 minutes. Once cooled, the cake is iced with a chocolate icing made from coconut butter, sugar, espresso and chocolate. Optional decorations include rose petals and pistachios.

Uploaded by

Gayathri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Dark and sumptuous chocolate cake

Ingredients

For the icing

 75g/2½oz coconut butter (this is not the same as oil)

 50g/1¾oz soft dark sugar

 1½ tsp instant espresso

 1½ tbsp cocoa powder

 150g/5½oz dark chocolate (minimum 70% cocoa solids), finely chopped

For the cake

 225g/8oz plain flour

 1½ tsp bicarbonate of soda

 ½ tsp fine sea salt

 1½ tsp instant espresso powder

 75g/2½oz cocoa powder

 300g/10½oz soft dark brown sugar

 375ml/13fl oz hot water, from a recently boiled kettle

 90ml/3fl oz (or 75g/2½oz if weighed when solid) coconut oil

 1½ tsp cider vinegar or white wine vinegar

 1 tbsp edible rose petals, to decorate

 1 tbsp chopped pistachios, to decorate

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and pop in a baking sheet at the same

time.
2. For the icing, put all of the icing ingredients except the chopped chocolate into a

heavy-based saucepan and add 4 tablespoons cold water. Bring to the boil, making

sure everything’s dissolved. Then turn off the heat but leave the pan on the hob.

Quickly add the finely chopped chocolate and swirl the pan so that it is all

underwater, so to speak. Leave for a scant minute, then whisk until you have a

darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the

cake takes to make, cook and cool. But do give the icing a stir with a spatula every

now and again.

3. Line the bottom of your springform cake tin (you will need a good, leakproof one as

this is a very wet batter) with baking parchment.

4. Put the flour, bicarbonate of soda, salt, instant espresso and cocoa powder in a bowl

and fork to mix.

5. Mix together the sugar, water, coconut oil and vinegar until the coconut oil has

melted, and stir into the dry ingredients. Pour into the prepared tin and bake for 35

minutes. Though do check at the 30-minute mark to see if it is already done. When

it’s ready, the cake will be coming away from the edges of the tin and a cake tester

will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t

want to overdo it.

6. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.

Once completely cool remove from the tin.

7. Turn to your icing, and give it a good stir with a spatula to check it is at the right

consistency. It needs to be runny enough to cover the cake, but thick enough to stay

(mostly) on the top. So pour over the cake, and use a spatula to ease the icing to the

edges, if needed. If you wish to decorate, now is the time to do it. In which case,

sprinkle joyously with rose petals and chopped pistachios or anything else that your
heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave

to stand for 30 minutes for the icing to set before slicing into the cake.

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