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!
|1 teaspoon||boiling water|
|1 teaspoon||Instant Coffee|
|100g||Sloane's Smooth Milk Chocolate Beads (for frosting)|
|200g||Sloane's Rich Dark Chocolate Beads|
|200g||Sloane's Rich Dark Chocolate Beads (for frosting)|
|240g||self raising flour|
|300g||icing sugar sifted (for frosting)|
|50g||light brown sugar|
|50ml||sour cream (for frosting)|
|50ml||milk (for frosting)|
Preheat your oven to 170 degrees.
Grease and line both of your cake tins.
Set your Rich Dark Chocolate Beads to melt in a bowl set over a pan of simmering water.
In a mug, dissolve the coffee in the water and set aside.
Using an electric mixer, beat together the butter and two sugars until light and fluffy.
Add in an egg at a time, beating well after each addition.
In a separate bowl, measure out the flour, cocoa and salt.
Into the mixer bowl, sift in half the flour, cocoa and salt and mix carefully.
Add in half of the sour cream and mix.
Add in the final half of the flour, cocoa and salt and mix.
Add in the final half of the sour cream and mix until you have a thick batter.
Pour the coffee and melted chocolate into the bowl and fold into the mixture, making sure that they are fully incorporated.
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!).
Make sure the surface of the batter is smooth and tap the tins on your work surface to remove any air bubbles.
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).
Leave the cakes to cool in their tins for 10 minutes before removing them and placing on a wire rack.
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.
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.
Spread half of the frosting over the top of the cake that will be your bottom layer.
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).
Decorate the cake with more Chocolate Beads! Eat and Enjoy!