I love Cake
Especially Chocolate Cake
How Make Chocolate Cake
Chocolate Cake
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in
sandwich tins. For the cake, place all of the cake ingredients, except
the boiling water, into a large mixing bowl. Using a wooden spoon, or
electric whisk, beat the mixture until smooth and well combined. Add the
boiling water to the mixture, a little at a time, until smooth. (The
cake mixture will now be very liquid.) Divide the cake batter between
the sandwich tins and bake in the oven for 25–35 minutes, or until the
top is firm to the touch and a skewer inserted into the centre of the
cake comes out clean. Remove the cakes from the oven and allow to cool
completely, still in their tins, before icing. For the chocolate icing,
heat the chocolate and cream in a saucepan over a low heat until the
chocolate melts. Remove
the pan from the heat and whisk the mixture until smooth, glossy and
thickened. Set aside to cool for 1–2 hours, or until thick enough to
spread over the cake. To assemble the cake, run a round-bladed knife
around the inside of the cake tins to loosen the cakes. Carefully remove
the cakes from the tins. Spread a little chocolate icing over the top of
one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the
chocolate icing, using a palette knife.