Best Choccie Cake for Boys (2 loose-bottom
cake tins 3cm deep)
30grm.cocoa, 100grm. golden syrup, 75g light
muscovado sugar, 1 teasp. Bi-carbonate-of-soda, 100grm dark choc, melted in
bowl over simmering water and cooled,125grm diced unsalted butter, plus some
for greasing tins, 2 separated eggs, 1 teasp. vanilla essence, 150 grm. plain
flour, pinch salt. Preheat oven to 170c(fan) and grease cake tins.
Place cocoa, syrup, sugar and 50ml water &
bring to boil, whisking till smooth, stir in bi-carb. Mixture will froth up
:leave to cool, maybe 30 mins. Blend butter with egg yolks until pale then
blend in melted chocolate followed by cocoa mixture and vanilla. Blend in flour
and salt. Transfer to larger bowl and fold in stiffly beaten egg-whites. Divide
evenly into tins, smooth surface and cook until just shrinking from sides of
time 20 or so mins. FROSTING: Melt
200grm dark choc.with 30 grm. unsalted butter over pan of simmering water, stir
until smooth. Combine 50grm cocoa with 2 tabsp. golden syrup and 100mls water heat to almost boiling point, whisking constantly.
Combine with melted choc and slowly
whisk in 90mls double cream. Sandwich cooled cakes together, then spread on top
and sides.
from SINGING TO THE GOLDFISH
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