FREE DELIVERY OVER £35

Sloane's Indulgent Chocolate Cake

'Thanks so much to the lovely people at Sloane's for sending me their delicious chocolate beads to bake with!  Here is what I made - an indulgent chocolate cake!

Suzy Pelta

Ingredients
1 teaspoon boiling water
1 teaspoon Instant Coffee
100g Sloane's Smooth Milk Chocolate Beads (for frosting)
100ml sour cream
200g Sloane's Rich Dark Chocolate Beads
200g caster sugar
200g Sloane's Rich Dark Chocolate Beads (for frosting)
200g butter
240g self raising flour
300g icing sugar sifted (for frosting)
40g cocoa
50g light brown sugar
50ml sour cream (for frosting)
50ml milk (for frosting)
four large eggs
pinch of salt
Sloane's Hot Chocolate

Step 1

Preheat your oven to 170 degrees.

Step 2

Grease and line both of your cake tins.

Step 3

Set your Rich Dark Chocolate Beads to melt in a bowl set over a pan of simmering water.

Step 4

In a mug, dissolve the coffee in the water and set aside.

Step 5

Using an electric mixer, beat together the butter and two sugars until light and fluffy.

Step 6

Add in an egg at a time, beating well after each addition.

Step 7

In a separate bowl, measure out the flour, cocoa and salt.

Step 8

Into the mixer bowl, sift in half the flour, cocoa and salt and mix carefully.

Step 9

Add in half of the sour cream and mix.

Step 10

Add in the final half of the flour, cocoa and salt and mix.

Step 11

Add in the final half of the sour cream and mix until you have a thick batter.

Step 12

Pour the coffee and melted chocolate into the bowl and fold into the mixture, making sure that they are fully incorporated.

Step 13

Once you have a thick chocolatey batter, pour it into the prepared cake tins, making sure you have the same amount in each. (I weigh the tins to be sure!).

Step 14

Make sure the surface of the batter is smooth and tap the tins on your work surface to remove any air bubbles.

Step 15

Put the tins into the oven for 25-35 minutes, until the tops are springy and the cake tester/dry piece of spaghetti inserted into the middle of the cake comes out clean. (Don't worry if the tops are slightly cracked as this is common in chocolate cakes).

Step 16

Leave the cakes to cool in their tins for 10 minutes before removing them and placing on a wire rack.

Step 17

Whilst you are waiting for the cakes to cool, melt the Rich Dark Chocolate beads & Smooth Milk Chocolate beads (required for frosting) in a bowl set over a pan of simmering water. Once melted, set aside and wait for the cakes to cool.

Step 18

Once the cakes are cool, pour the melted chocolate, sifted icing sugar, sour cream and milk into a large mixing bowl and beat with an electric whisk until you have a thick frosting.

Step 19

Spread half of the frosting over the top of the cake that will be your bottom layer.

Step 20

Carefully place the other cake on top and push down slightly. Cover the top of this cake with the frosting (you may find it easier to spread the frosting using a palette knife that has been dipped in warm water and then wiped).

Step 21

Decorate the cake with more Chocolate Beads! Eat and Enjoy!