Well, as we prepare to bid farewell to 2011, I’d like to end this year with this post, the classic Chocolate Cake With Icing recipe. The cake is slightly dense, chocolaty, and it’s perfect for chocolate lovers. Try a big slice with your favorite cuppa, be it tea or coffee.
To all my readers, a very happy, healthy, and prosperous New Year 2012! Wishing all of you a fantastic new year ahead! Cheers!
Recipe adapted from Apples For Jam By Tessa Kiros (pg 311)
Chocolate Cake With Icing
180 g/6 ½ oz Unsalted Butter
50 g/1 ¾ oz Semi-Sweet Chocolate, broken up
30 g/1 oz Unsweetened Cocoa Powder
3 Large Eggs, separated
180 g/6 ½ oz Caster Sugar
125 g/4 ½ oz All-Purpose Flour
1 ½ tsp Baking Powder
Pinch of Sea Salt
1 tsp Vanilla Extract
3 Tbsp Milk
80 g/ 2 ¾ oz Unsalted Butter, softened at room temperature
60 g/ 2 ¼ oz Icing Sugar
30 g/ 1 oz Unsweetened Cocoa Powder
2 Tbsp Milk
2 Generous tsp Golden Syrup
Preheat oven to 350˚F/180˚C.
Butter and flour a 9 ½ inches/24 cm springform tin.
Melt butter in a small saucepan over low heat, then add chocolate, cocoa, and vanilla and stir until melted. Remove from the heat.
In a clean bowl, whisk the egg whites until they are creamy and stiff.
In a large bowl, whisk in the egg yolks until they are foamy, then beat in the sugar. Add the chocolate mixture, a bit at s time. Then sift in the flour, baking powder, and salt and mix well. Add the milk and mix until smooth. Fold in the egg whites, and gently mix until they are completely incorporated into fluffy but dense mixture. Scrape the batter into the tin and bake for about 30 to 35 minutes. Remove from the oven and cool completely in the tin before moving to a serving plate.
Make the icing: Whip the butter with the icing sugar until fluffy. Whisk in the cocoa a bit at a time, until it is completely incorporated. Then add the milk and golden syrup and whisk until very smooth. Spread it over the top of the cake with a spatula, using swift smooth stokes.