Christmas is upon us again and it is the season to over-indulge and eat, drink, spend and be merry.
Sadly this Christmas I am unable to over-egg any puddings as an ‘unfortunate incident’ involving broken glass and my ring finger has rendered me unable to bake; on the plus side though I have been given a reprieve from the usual Christmas dinner ‘donkey work’ of peeling and chopping vegetables en masse.
Not to disappoint my faithful followers in the mouth of Christmas I have gifted my sister Louise – who has been slaving away in a haze of icing sugar all morning- a guest spot to share her not so Christmasy, Christmas chocolate cake recipe.
So happy Christmas one and all and I will be back in 2016 to share some more lovely recipes with you.
- 6oz flour
- 4oz unsalted butter
- 5oz caster sugar
- 2oz cocoa powder
- 3 large eggs
- 1-2 tablespoons of water if required
- 3oz milk chocolate
- 2 tablespoons milk
- 3oz butter
- 3oz icing sugar
- Preheat the oven to 180c/160c fan and grease and line two 20cm sandwich cake tins.
- Place the butter and sugar into a bowl and mix using a hand held mixer or freestanding mixer.
- Sieve the cocoa and flour into a bowl and crack one of the eggs into a cup or ramekin. Whilst stirring the creamed butter and sugar add the egg and a third of the flour mixture. Add the second egg and third of the flour and then add the last egg and flour mixture in to the butter and sugar. You should have a smooth thick batter. If the batter is stiff add the milk and stir.
- Spoon half the mixture into one tin and then the other half into the other. Place in the oven and bake for 20-25 minutes until springy to the touch.
- Remove from the oven and allow to cool for 10 minutes before removing from the cake tins and leave to cool on a wire rack.
- Meanwhile, make the buttercream by melting the chocolate and milk in the microwave or in a bowl over barely simmering water. Leave to cool but make sure the chocolate stays in liquid form.
- Put the butter into a bowl and add the sieved icing sugar and mix. If the icing is runny, place in the fridge to set slightly.
- To assemble the cake cover one cake in half the icing and then repeat with the other. Place one cake on top of the other and sieve icing sugar over the top.