Devilish chocolate cake

Description

add to shopping list Ingredients

The chake itself:

400G Plain flour
250 Golden caster sugar.
100G Light Muscovado sugar.
70G Cocoa powder
2 TSP Baking powder
2 TSP Bicarbonate of soda
½ TSP Salt
3 Eggs
250 ML Sour creme - Or a natural yogurt
1 TBLSP Vanilla extract
175G Unsalted butter, melted and cooled.
125 ML Corn oil
250 ML Chilled water.

FUGDE ICING
175 G Dark chocolate (70%MIN)
250G Unsalted butter, softened.
275G Icing sugar.
1 TBLSP Vanilla extract.

TOPPING OPTION 2:

CHOCOLATE MUSE
175G Dark chocolate (70%MIN)
750G Unsalted butter, softened.
250 ML Double creme

Preparation

This cake is so bad for you, you shouldnt really make it. But we all know that you want to. So go ahead and spoil yourselfe. But start with only one slice and wait for a few hours for the next one. Serve with some fresh fruits..

Heat the oven to about 180°c
Prepare two cake tins

The bake is made in three steps.

1. In a large bowl, mix together all of the dry incredients.
2. In another bowl, mix together the eggs, sour creme(yogurt), and the vanilla extract. Mix well, no lumps!
3. In another bowl, mix together the now melted butter, the oil and wisk in the luke warm water. Make sure it mixes!

Finally mix all together, very well. Now, this will be a very thick dough but add more water if you think its too thick. Pour into the cake tins.

Bake for about 45-55 minutes
Let them cool completly once baked.

Once cooled, make the topping of your choice. I give you two options to choose from, both are excellent!

FUDGE TOPPING
Melt the butter and the chocolate together. Slowly, sift the icing sugare into the warm mixture. When all the icing sugar is in, mix it very well together. No lumps! Then add the vanilla. It should be quite stiff but still easy to spread.

THE MUSE
Melt the chocolate and the butter together and wisp the creme until it gets very stiff and fluffy. Mix the creme slowly into the chocolate mixture. Make sure, and this is important, that the chocolate mixture has been cooled. Otherwise you will ruin it. And dont mix the creme in to hard, gently fold it it. Otherwise you take all the air out.

Spread it on the cooled cake and serve. Very good with fresh strawberries!

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