Best chocolate cake recipe

BEST CHOCOLATE CAKE RECIPE

The exquisite and time-honored dessert that is chocolate cake has been relished by countless individuals across generations. The luscious and opulent taste of chocolate amalgamated with the supple and airy consistency of cake is a matchless fusion that is nearly impossible to resist. Whether you find yourself commemorating a significant occasion or simply craving something delectable, chocolate cake unfailingly garners enthusiastic acclaim. Within the confines of this composition, we shall reveal a tantalizing recipe for a chocolate cake that is guaranteed to leave an indelible impression upon your loved ones and acquaintances. Therefore, brace yourself for an experience that is the epitome of indulgent and sumptuous delight - the ultimate chocolatey pleasure that is the chocolate cake

   

preparation time

30 minutes to a hour
Cooking time
30 minutes to a hour
Serves

1 large cake 

INGREDIENTS

Dry Ingredients:

• 20g/¾oz-cocoa powder
• 235g/8½oz-self-raising flour
• 255g/9oz-caster sugar
• 1½ tsp-baking powder

Wet Ingredients:

• 255g/9oz-baking margarine
• 4½-medium free-range eggs(beaten)
• 2 tbsp-semi-skimmed milk

For the icing

• 115g/4oz-salted butter
• 225g/8oz-evaporated milk
• 240g/8¾oz-plain chocolate, finely chopped
• 225g/8oz caster sugar

To Decorate:

• 50g/1¾oz-dark chocolate
• 75g/2½oz-raspberries
• 50g/1¾oz-white chocolate
• 75g/2½oz-raspberries

Method

1. Begin by preheating your oven to 200C/180C Fan/Gas 6. It is important to note that before proceeding, you should make sure to grease and line three 18cm/7in sandwich tins with baking paper.
2. Next, for the cake, take a large mixing bowl and sieve in the flour, sugar, cocoa powder, and baking powder. Once that is done, add the eggs and margarine to the mix, and using an electric mixer, beat the ingredients on high speed for a full 10 seconds. After doing so, be sure to scrape down the sides of the bowl to ensure that everything is properly incorporated. To complete the mixture, add the milk and mix it for another 10 seconds on high until it is fully and well combined.
3. It's time to divide the mixture evenly between the three sandwich tins and bake them on the middle shelf of your oven for a period of 15-20 minutes. Keep an eye on them and remove them when they become springy to the touch and are starting to come away from the sides of the tins. Once you have removed them, place them on a wire rack to cool.
4. Moving on to the icing, add the sugar and evaporated milk to a large saucepan, and set it over medium heat. Stir it continuously until it starts to simmer, then stop stirring and allow it to bubble for a full 6 minutes. Once the time is up, remove the saucepan from the heat and set it aside to cool slightly. After it has cooled down, add the chocolate and butter to the warm mixture, and stir it until it is melted and incorporated. Make sure to cool it until it reaches a spreadable consistency. You can then transfer the icing to a large piping bag fitted with a large closed star nozzle.
5. Now comes the time to decorate the cake. Begin by stacking the three layers of cake with 3–4 piped rings of icing in between each layer. After doing so, cover the top with small swirls of icing and then add the raspberries. To finish it off, sprinkle the roasted chopped hazelnuts over the cake.
6. In two separate bowls, melt three-quarters of the white chocolate and dark chocolate respectively. Once they have been melted and have cooled down slightly, add the remaining quarter of each chocolate and stir until everything is fully combined. When the melted chocolate becomes tacky, spread the dark chocolate in a thin layer on a large piece of non-stick paper, acetate or a silicone mat. After that, drizzle lines of the white chocolate across the dark. Once you're done, leave it to set completely before cutting it into shards. Use the shards to decorate the top of the cake in whatever pattern you desire.