Recipe for 8-10
200gr. self-raising flour
175gr. dark chocolate broken into pieces
200gr. butter, unsalted
300gr. soft brown sugar
30gr. cocoa powder
1 teaspoon baking powder
4 eggs beaten
For the cake filling:
40gr. icing sugar, sifted,
20gr. cocoa powder, sifted
30gr. unsalted butter, room temperature
For the chocolate cake icing:
60gr. icing sugar filling, sifted
20g cocoa powder sifted
1 egg white (whisked until semi-stiff)
Preheat the oven to 180oC . Put some water in a roasting tin and place it in the base of the oven. Line two shallow round cake tins with oven paper.
Set a small pan over low heat, and melt together the chocolate and butter with 100ml water.
Sift in a mixing bowl the flour, sugar, cocoa powder and baking powder. Mix in the eggs until well blended. Stir in the melted chocolate and butter. Spoon the mixture splitting it into the prepared cake tins. Bake in the preheated oven for 30 minutes at the top shelve of the oven, until a skewer comes out clean when inserted. Remove from the tin, and set aside on a wire rack to cool down.
In meantime prepare the filling and icing:
Filling: Beat together the icing sugar, cocoa powder, butter and water and then refrigerate until it is time to use.
Icing: Mix together the sugar, cocoa and egg white, until smooth. You add some water if too thick.
To assemble your chocolate cake: Place one of the two parts of the cake on the centre of the serving plate, and spread over it the cake filling, and top with the second cake.
Spoon over the top of the cake the icing. If you want to make it more fancy, when the icing is dried enough, drizzle it evenly, with same grated dark chocolate.
Serve your chocolate cake cold (refrigerated) and ….Enjoy!