Oh yeah – totally stymied!!!!!! After the infamous coffee cake cock-up, I have discovered how to keep Lucy, the cakeaholic cat away from cakes while they cool. She sniffed, but couldn’t get through to the cake courtesy of my Grandmother’s ‘shower cloth’. Not for using in a shower in the morning, it’s a piece of fine netting that’s useful to keep flies of salads during summer, and now discovered to be good at keeping cats away from cakes. Sorted.
And what was under the cloth? A rich chocolate cake recipe that I was planning to post to celebrate Fairtrade Fortnight, and since one of my cousins is making cakes and selling them for charity and asked me for a recipe then I’ve now got a double reason to post it. I wanted to make sure I gave her the best one and I had, and if this one isn’t the best, then it’s as near as dammit.
Rich Chocolate and Hazelnut Cake
- 425g of Fairtrade Dark Peruvian Chocolate with Hazelnuts (available from the Co-Operative)
- 225g unsalted butter
- 1 level tsp instant coffee
- 100g plain flour
- 100g self-raising flour
- 25g cocoa powder
- 0.25 tsp bicarbonate of soda
- 375g caster sugar
- 4tbsp milk
- 3 large free range eggs, beaten
- 300ml double cream
Grease and line a 20cm (8 inch) round springform tin. Preheat your oven to 160C/Gas Mark 3.
Break 200g of the the chocolate into a bowl along with the butter, coffee and 125ml of water. Stand over a pan of simmering water for 4 minutes. Remove from the heat, but leave the pan on the bowl and stir till it’s smooth then leave it until cold. Sift the flours, cocoa and bicarbonate of soda, along with 350g of the sugar. Stir into the chocolate mixture and then add the milk and eggs. Mix, but don’t overbeat. It comes out as a rather thin batter Turn into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean when inserted.
Turn out onto a wire rack to cook. While it is cooling, make the icing. Break the remaining chocolate into a bowl. Gently heat the cream with the remaining sugar in a saucepan until just simmering and then add it to the chocolate in the bowl. Stir until smooth and then set aside in the fridge until cold. Once the cake is cold cut it in half.
When the icing is at a spreadable consistency use it to sandwich the 2 pieces together and then cover the top and sides.