Few people in life don’t like chocolate cake, particularly if you tell them it’s cholesterol free ! There are so many varieties. I had to share this one with you, because my better half loves chocolate cake. But, and there is a big BUT here, he is very fussy about his chocolate cake. Nine times out of ten, when he orders it outside, he is disappointed – and the same applies to some of my own versions in the past. However, I have worked at perfecting this favourite (believe me, it was a challenge), particularly since it underpins a significant part of our marriage. “This one, though,” he exclaimed, “is to DIE for . . .” And that is why it appears here. After his 3rd slice, I knew this was a winner.
It’s simple, if you are a choccy lover, then you will love this. So come on, make it, bake it and cake it to the limit with this moister than moist, full flavour, light in texture, rich and mouth-watering frosting – the best I have ever concocted to date ! It’s just waiting to be devoured by your taste buds. Need I say more ? . . . . .
TIP FOR THIS RECIPE :
Please do not be tempted to use brown wholemeal flour for this recipe, as it will not come out as moist, fluffy or light – this one works with unbleached white flour. For those of you wishing to make this into a red velvet number, then here is a link for natural red colouring if you are using it at all http://www.souschef.co.uk/natural-red-food-colour.html
Serves 6-8 portions
INGREDIENTS FOR CAKE
- 2 cups of unbleached white flour
- 1 cup of unbleached self-raising white flour
- 1¾ cups of brown sugar (muscavado is great)
- 1 tsp bicarbonate of soda
- ¾ cup of unsweetened chocolate powder
- 1 tsp fine sea salt
- 2 tbsp cider vinegar
- ¾ cup of canola oil
- 1¾ cups of cold water
- 1 tbsp vanilla essence
METHOD FOR CAKE
First step is to preheat your oven to 190˚C, and take all your cake ingredients out on your work surface. Place some greaseproof paper around an 8” cake tin, then grease again (to prevent cake from sticking, which it is inclined to do).
Next, place all your dried ingredients in a large mixing bowl, and lightly mix them.
Now add wet ingredients in one at a time, starting with the oil, and pouring the water in lastly. Mix well with a wooden spoon until nice and thick, but don’t be tempted to over mix. You should be left with a nice, smooth and thick consistency.
Place in your hot oven, and allow to cook for around 50 minutes. Be careful not to over cook (and definitely don’t let it burn). The cake is ready when you can place a toothpick in it, and it comes out clean, or virtually clean.
Bring the cake out of the oven, and allow it to cool completely before removing the paper, and placing it on a cake container or plate, in readiness for frosting.
INGREDIENTS FOR FROSTING
- 150g good quality dark chocolate
- 3 heaped tsp unsweetened chocolate powder
- 4 tbsp icing sugar (powdered sugar)
- 5 tbsp vegan margarine (such as Earth Balance)
- a pinch of salt
- 2 tbsp strawberry or blackcurrant jam (secret ingredient)
METHOD FOR FROSTING
Place the chocolate In a bowl, and heat the bowl up by placing it in a saucepan with a little hot water in it, so you will be using a bain marie method. Heat the chocolate on a low heat until it has fully melted. Meanwhile, whip the margarine and chocolate powder with a small whisk in a medium-sized bowl, whilst at the same time adding the icing sugar a little at a time, so that you have a nice thick cream consistency. Then add in the salt and the jam, and continue to mix.
Now, when your chocolate has melted, go ahead and add it to the rest of the frosting mixture, and mix it well until it is velvety, creamy and smooth.
Place the topping in the fridge for half an hour and then apply it on the cake with a spatula. Some people may prefer to do this as soon as the cake has cooled down a little (and while the frosting is still smooth), before placing in the fridge. That’s fine, if you wish for a looser consistency.
I hope you enjoy this cake as much as we did !!! It is sooooo easy to make !!!
. . . . . RESULT !!
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