| Ice Your Chocolate Cake Recipe |
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In this chocolate cake recipe we use chocolate fudge icing in the middle and to cover the sponges. Decoration is up to you but we give you two very easy examples. And of course, Cook UK illustrates this Chocolate Cake recipe with masses of step by step pictures. |
KEY POINTS
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Preparation Time: |
30 minutes | Cooking Time: | None |
| How Difficult | Medium | Freeze? | No |
| Servings |
1 Iced Cake |
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INGREDIENTS
The basic ingredients for the chocolate fudge are:
| Metric | Imperial |
| 200g icing sugar | 7 oz icing sugar |
| 175 g soft butter | 6 oz soft butter |
| 125 g dark cooking chocolate | 4 1/2 oz dark cooking chocolate |
| 1/2 teaspoon vanilla extract | 1/2 teaspoon vanilla extract |
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Break the chocolate into small pieces and melt it in a bowl. Either use the microwave on medium for three minutes or float the bowl in a pan of simmering hot water. |
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In a bowl, mash the butter with a strong fork for a couple of minutes. This will make it a softer and creamier texture. Sieve the icing sugar over the butter and mix together well for a couple of minutes with a fork. |
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Add the melted chocolate and the vanilla to the mixture and mix in well with a fork. This should take around 3 minutes. |
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Spread a little bit less
than half of the chocolate fudge mix on the base of one of the chocolate
sponges. Put the base of the second chocolate sponge on top. Using a knife (a palette knife as shown in the picture is ideal) spread the remainder of the chocolate fudge over the top and sides of the cake. |
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To texture the top of the
chocolate cake, take a wide knife (something similar to the palette knife
in the previous picture is ideal) and draw it across the icing at a slight
angle. Repeat this over the top of the cake. Further decoration is only limited by your imagination and tatse. |
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This one is so simple! Take a
handful of walnuts or other nuts and arrange them over the centre of the cake.
Another attractive nutty alternative is to use almonds and sprinkle sieved icing sugar over them. |
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One final idea is to decorate with white chocolate scrapings. Take a large bar of white chocolate and with a sharp knife scrape of curls of chocolate from the smooth side of the bar. Hold the upright chocolate bar in your left hand and scrape down the flat side of the bar with the knife. Never scrape the knife towards you as recommended in many cook books. |
BACK TO CHOCOLATE CAKE RECIPE PART 1
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