Chocolate cake with fudgey chocolate buttercream

I have had a chocolate cake recipe on here for a while but had not recorded a video.  I got quite a few emails asking for a video so I have updated the recipe and recorded the video below. It is an easy all-in-one sponge mixture and the buttercream has melted chocolate in it which makes it really tasty and creamy and you don't get that bitter cocoa taste you get if you just make buttercream with icing sugar and cocoa.

Here is a video of how to make the cake

Chocolate Cake

Ingredients

200g self raising flour
40g cocoa
1.5 tsp baking powder
200g light muscavado sugar
200g softened butter (at room temperature)
4 eggs
1.5 tsp vanilla extract
60g dark chocolate 

Equipment Required
Large bowl
Electric whisk 
2 8" sandwich tins
sieve
bowl for meting chocolate
saucepan

Put the chocolate in a bowl that fits neatly on top of a saucepan of simmering water and melt the chocolate. While it is melting put everything else into a bowl and when the chocolate is melted add that too. Whisk everything together until it is smooth and combined. If the mixture still seems very stiff then add a couple of tablespoons of milk and whisk again.

Grease the sandwich tins (ideally put some greaseproof paper on the bottom) and then split the mixture between the two tins. Spread evenly but try not to really push the mixture down in the tin and it will make it less light and springy when it cooks. Bake in the oven at 180 degrees Celsius (if you have a fan oven and can turn the fan off then do that - use the normal oven setting). It should take around 30 minutes to cook but check it after 25 and if it is springy then take it out. Leave it to cool for 5 minutes in the tin and then turn out in to a cake rack. Allow to cool completely before adding the buttercream.

Ingredients for chocolate buttercream

200g butter (softened)

200g icing sugar

200g dark chocolate

Equipment required

Large mixing bowl

Saucepan

Bowl for melting chocolate

Electric whisk or wooden spoon

Melt the chocolate over a pan of simmering water as you did for the cake. While it is melting whisk the butter for about 15 seconds and then add the icing sugar and whisk with the butter. Then add the chocolate and whisk again. The buttercream should look creamy and light.

Choose the sponge that has the flattest top and keep it to one side. Put half the buttercream on the other sponge (on the side that was the base) and then put the other one on top. Then carefully spread the rest of the buttercream on top of the other sponge trying not to move it around too much or putting too much pressure on the cake otherwise the buttercream in the middle will come out. You could add the buttercream to the top of the top sponge before sandwiching it on the other - you just have to be careful when picking it up to put it on top.

Christmas cake (with some added chocolate!) - Part 2 (marzipan and icing)

Hopefully you have made my Christmas cake (with some chocolate added) and I will now explain how to marzipan and ice the cake. 


I like to use royal icing as I think this is much nicer than fondant icing - it sets hard and has a much nicer meringue-like taste.  


The traditional way to make royal icing is to use egg whites but some people are concerned about using raw eggs, and therefore meringue powder is a suitable substitute which is what I use on my cake.  I have however included both recipes below.

To watch a video showing you to how to marzipan and ice the cake please watch the video below:

Equipment required

Electric mixer

Large bowl

First marzipan the cake.  I have used ready rolled shop-bought marzipan but if you want to make your own marzipan you can see my recipe in my Battenburg cake recipe.  Warm two tablespoons of apricot jam and then pass through a sieve.  Brush this all over the top and sides of the cake and then put the marzipan on the top and carefully flatten around the sides.  If you have an icing smoother use this to help smooth the marzipan and cut the marzipan where there are folds.

Royal icing using egg whites

2 egg whites

1tsp lemon juice

500g icing sugar

Mix the lemon juice with the egg whites in a large bowl and add a quarter of the icing sugar and mix well using an electric whisk or wooden spoon.  Keep adding the rest of the icing sugar a quarter at a time and mix each time.  The mixture will become thick and spreadable.

Royal icing using meringue powder

3 tablespoons meringue powder

500g icing sugar

1/2 tsp lemon juice 

1/2 tsp vanilla extract

120ml - 180ml warm water

Sieve the icing sugar into a large bowl and mix in the meringue powder.  Then mix the lemon juice and vanilla extract into the water and add most of the water to the icing sugar.  Start mixing together with a spoon and then use an electric whisk to mix the icing for a fe minutes.  The icing will become glossy and thick - so that if you turn the bowl upside down it won't fall out.  Add more water is required.

As soon as the icing is mixed start by spreading it on the top of the cake with a pallette knife and then cover the sides until all the marzipan is completely covered and you have a nice thick layer of icing.  You may want to smooth the icing completely or create a 'snowy' effect or pipe more icing.  

Once covered leave to set - it will take a few days to completely harden and keep the cake is an airtight tin until Christmas!

Devil's Food Cake

Devil's food cake is apparently so named because it is the counterpart to the the other classic American Angel food cake which is a light vanilla sponge.  This is a moist and light chocolate cake - very much like a red velvet cake but without the addition of the food colouring to make it red.  It is covered in frosting whether this is chocolate or vanilla is up to your preference.  The recipe here is for a typical American style frosting which is a light marshmallowy frosting.

To watch a video showing you to make the cake please click on the video below:

Equipment required

Three 8"sandwich tins Loaf tin 

Food processor
Large bowl
Sugar thermometer (if available)

Devil's food cake

100g dark chocolate 

175ml boiling water
175g unsalted butter (softened)

300g soft brown sugar 

3 eggs
175ml soured cream 

300g plain flour

1.5tsp bicarbonate of soda

1tsp vanilla extract

Preheat the oven to 190 degrees centigrade (375 Fahrenheit or gas mark 5) and place some greaseproof paper on the bottom of the three sandwich tins lightly grease the rest of the tin.

First break the chocolate into small pieces and put into a saucepan with 175mil of boiling water.  Put on a low hob to melt down.  Once melted remove from the heat and set aside.


Beat the butter and sugar together until it is light and fluffy.  Then add the eggs one at a time and mix together.  Stir in the melted chocolate.


Separately, mix together the soured cream and vanilla extract.  Also sift the flour flour and bicarbonate of soda together.   To the mixture add the soured cream and flour in three batches alternately.  Mix between each batch.  When all mixed together the batter is complete and should be divided until the three tins.  Don't worry that the mixture is quite runny.


Bake in the pre-heated oven (not on the fan setting) for 20-25 minutes.  When cooked and springy to the touch cool briefly in the tin sand then turn onto a wire rack to cool.


Vanilla frosting
2 eggs whites
500g granulated sugar
300ml water
large pinch of cream of tartar


Put the sugar and water together into a saucepan over a low heat until the sugar has dissolved.  Whilst this is happening whisk the egg whites until you have stiff peaks.


Once the sugar has dissolved increase the heat.  The sugar mixture has to get to 118 degrees Centigrade or 240 degrees Fahrenheit.  Ideally use a sugar thermometer to check the temperature but if you do not have one boil it until it very slightly starts to darken in colour and drop a small amount of cold water into it and you should see it form a soft ball.  Take the saucepan off the heat and add in a large pinch of cream of tartar and whisk until the mixture goes cloudy.


Pour the syrup into the whisked eggs and whisk continuously.  Keep whisking until the frosting thickens and loses its shininess.


Spread a layer of the frosting on one of the cakes and sandwich another on top.  Then repeat with the final sponge.  Use the cake with the flattest top for the top sponge. Then cover the top and all of the sides in the frosting so that the cake is completely covered.  You could decorate the top of the cake with chocolate curls or similar or just leave it as it is.


Although there is a lot of frosting, American frosting is much lighter than butter cream and so it doesn't seem too heavy at all.

Carrot cake with cream cheese frosting

The history of carrot cake dates back to the medieval period - from the 5th century to the 15th century. Carrots were used as a sweetener because other sweeteners were scarce at this time. According to 1NutritionFactsGuide.com, carrots contains more sugar than any other vegetables. Originally carrot puddings were more made but from the 1900's the concept of the carrot cake became more popular. During the Second World War when sugar was rationed the carrot cake grew in popularity. It was not until the 1960's that they became commonplace in the United States. Nowadays they are in all coffee shops and cafes.

To watch a 10 minute video of how to make my version of the carrot cake with a cream cheese topping you can see my video on YouTube click here, or below:




Equipment required
Greaseproof paper and a rectangular cake tin (approx 9" X 13")
Large mixing bowl
Electric mixer
Sieve
Measuring jug

Carrot cake
150g caster sugar
150g light brown sugar
300ml vegetable oil
4 eggs
225g plain flour
2 tsp vanilla extract
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
pinch salt
250g grated carrots
75g raisins

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). First beat together the oil, eggs, sugars and beat well until all mixed. Then add in the sieved flour, baking powder, bicarbonate of soda, cinnamon and salt and mix together. Finally stir in the carrots and raisins.

Pour the mixture into the baking tin which should have the based lined with greaseproof paper. Bake in the centre of the oven (with the oven on a regular (not fan) setting) for about 35 to 40 minutes. Once cooked the cake should feel springy to the touch and a cake tester or tooth pick should come out clean. Allow to cool for about 10 minutes in the tray and then cool on a wire rack. Leave to cool completely before adding the cream cheese topping.

Cream cheese frosting

450g icing sugar
190g cream cheese
75g softened unsalted butter
2 tbsp maple syrup

Sieve the icing sugar and beat in the butter with an electric beater. Then add the cream cheese a bit at a time and beat together. Finally add in the maple syrup stir into the mixture. It should be smooth and thick and creamy.

Using a palette knife spread the frosting over top of the cake. It should be a generous thick frosting making sure you spread it right to the edge of the cake.

Cut into squares.