Wednesday, 13 August 2014

Weird and Wonderful News Wednesday #22 The Chocolate Cake To End All Chocolate Cakes.

Good Wednesday lovely world! I am now officially back at work, and the lovely little mini break, is just a distant memory already. Haha, I kid (sort of). Still on my news hiatus (my life is much more interesting), I thought I'd share with you the recipe for the four layer chocolate devils food cake (or I like to think of it as the cake from Matilda) that I made for Harp's birthday. Warning: It's not a quick one. Pretty damn delicious if I do say so myself though...

Serves 8-10 or two greedy people over a few days.
Ingredients: (I would recommend that all chocolate used in this be at least 50% cocoa solids.)

For Cake: 140g plain chocolate, 100ml milk, 2tbsp cocoa powder, 140g unsalted butter (extra for greasing), 140g light muscovado sugar, 3 eggs separated, 4tbsp of soured cream/creme fraiche, 200g plain flour, 1tsp bicarb soda.

For Icing: 140g plain chocolate, 40g cocoa powder, 4tbsp soured cream/creme fraiche, 1tbsp golden syrup, 40g unsalted butter, 4tbsp water, 200g icing sugar.

1) Preheat oven to 160c/325f/gasmark 3- Grease and line 2 20cm sandwich tins.

2) Break up the chocolate and place with the milk and cocoa powder in a heatproof bowl over a saucepan of hot water. Heat gently, stirring, until melted and smooth. Remove from heat and allow to cool.

3) Meanwhile, in a large bowl- beat together the butter and muscovado sugar until pale and fluffy. Beat in the egg yolks, then add the sour cream/creme fraiche and melted chocolate mixture. Sift in the flour and bicarb, the fold slowly and evenly. 

4) In a separate bowl, whisk the egg whites until stiff enough to hold firm peaks. Fold into the entire mixture lightly. 

5) Divide the mixture between the prepared cake tins and smooth the surfaces. Bake in the oven on the middle shelf for about 35 minutes- until risen and firm to the touch. 

6) Cool in the tins for 10 minutes, then turn on a wire rack to cool completely. 

7) Whilst cooling, you can get the frosting ready (and start on that mountain of washing up) by placing the chocolate, cocoa powder, soured cream/creme fraiche, golden syrup, butter and water into a saucepan and heat gently until melted. 

8) Remove from the heat and sift in the icing sugar, stirring until smooth and glossy. Leave to cool, stirring occasionally until it thickens and holds its shape ala Great British Bake Off (seriously how exciting is it that it's back?! Totally the inspiration for this icing.)

9) Split the cakes in half horizontally with a sharp knife until you have 4 even layers (make sure your cake is completely cooled). Sandwich the layers together with about a third of the icing. Spread the remainder over the top of your fancy cake and if you like, around the sides. 

10) Pop on a pretty plate and voila! 

Love Sophie Xx


  1. What a cake - looks delicious!

  2. This looks AMAZING! I wonder how it would go with gluten free flour? I think it's probably worth finding out! xx

  3. Wowsers, that is definitely a Bogtrotter cake! It does look completely delicious though! :-) xx


Thank you for taking the time to read my little blog. I LOVE comments, so click way!