Most chocolate cakes these days are heavy and rich. This one is rich, but the cake is light, the richness is in the glazing. This cake recipe works really well as a double layered cake, but I made it as just one layer and made a rich chocolate glaze. But if you want a double layer cake you could fill it either with a chocolate ganache or a fresh cream and sprinkle with icing sugar. Or if you really are a chocolate lover make double layer, fill with ganache and coat in the glaze…
110gms Self raising flour
3 Tbsp Cocoa powder
1 tsp baking powder
Grease a small round cake tin and line tin in baking parchment paper. Heat oven to 180degrees on fan bake.
Cream butter and sugar, beat eggs and gradually mix in to butter and sugar to make sure you don’t split the butter.
Sieve together flour, baking powder and Cocoa and fold into butter mix. Add 2 tbsp of boiling water and mix gently. Pour into cake tin and spread evenly.
Cook for 25-30min – until top bounces back and skewer is clean.
1. Mix together: 2 Tbsp Sugar & 110mls thick double cream, Boil sugar and double cream in a pan.
2. cut finely 100 gm dark chocolate and put in a bowl with 20gms of butter
3. Add boiled cream mixture to dark chocolate and butter and mix until smooth
4. Let it cool slightly and then pour over the cake and spread evenly over top and around sides.
Decorate however you like!