Old Fashioned Chocolate Cake

Name: Old Fashioned Chocolate Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: European, British
Ingredients: 150g butter, salted or unsalted but I tend to use salted; 250ml water; 250g dark chocolate, finely chopped (not NOT use milk, it will not work); 300g plain flour; 60g cocoa; 1/2 tsp bicarbonate of soda; 1/2 tsp baking powder; 550g caster sugar; 4 large eggs, at room temperature; 30mls olive oil; 90mls milk; 10mls lemon juice (from a bottle is fine); 300mls double cream; 300g dark chocolate, finely chopped

6 steps

Prep:30minCook:55min

Updated at: Thu, 17 Aug 2023 07:02:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1198.3 kcal (60%)

Total Fat66.4 g (95%)

Carbs140 g (54%)

Sugars96.1 g (107%)

Protein13.1 g (26%)

Sodium145.6 mg (7%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For the cake

150gbutter

salted or unsalted but I tend to use salted

250mlwater

250gdark chocolate

finely chopped, not NOT use milk, it will not work

300gplain flour

60gcocoa

½ tspbicarbonate of soda

½ tspbaking powder

550gcaster sugar

4eggs

large, at room temperature

30mlolive oil

90mlmilk

10mllemon juice

from a bottle is fine

For the ganache icing

300mldouble cream

300gdark chocolate

finely chopped

Instructions

Step 1

Preheat the oven to 160C/fan 140C/gas mark 3 and line 2 x 20cm round tins.

Step 2

Melt together the butter, cold water and chocolate for the cake in a saucepan. Once melted remove from the heat and set aside.

Step 3

Mix together the flour, cocoa, bicarbonate of soda, baking powder and sugar. Add the melted chocolate mixture to the dry mixture along with the eggs and oil. Beat for 4 minutes until smooth.

Step 4

In the meantime add the lemon juice to the milk to sour it. Add this to the cake mixture and beat for another minute until really creamy and smooth.

Step 5

Divide equally between the two tins and bake in the centre of the oven for 50 - 55 minutes until well risen a toothpick comes out of the centre of the cakes clean. Cool on a wire rack, out of the tins.

Step 6

Make the icing by scalding the cream in a saucepan (where it bubbles at the outer edges) and then stir in all the chopped chocolate until smooth. Leave to set at room temperature. Once thick use to sandwich and ice the cake.

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