Chocolate cake recipe for a delicious and moist chocolate sponge cake with creamy chocolate icing. This easy chocolate cake recipe is simple and easy to follow, This chocolate cake is perfect served with a nice and fresh cream for an indulgent dessert or afternoon snack . Always Store cakes and leftovers in an airtight container or cake tin for at least 2 days. If you have any of this moist chocolate cake recipe left after 2 days, we kindly recommend that you warm a slice in the microwave for about 10 seconds and serve with a fresh vanilla ice cream. Here are my RECIPE for moist CHOCOLATE cake. And NOTE, this CHOCOLATE cake recipe will last for 3 days in the fridge, but the icing will lose its freshness.
Ingredients.
For the chocolate cake:
1. 3 large eggs.
2. 175g (6 oz) self-raising flour
3. 175g (6 oz)caster sugar
4. 175g (6 oz) softened butter
5. 1½ level tsp baking powder
6. 40g (1½ oz) cocoa powder
7. 4 tbsp boiling water
8. A little icing sugar, to serve
For the chocolate spreading/ganache icing:
* 150ml (5fl oz) double cream
* 150g (5oz) plain chocolate, broken into pieces
* 4 tbsp apricot jam
Also you will be needing:
2 x 17cm deep sandwich tins, lubricated and lined with non-stick baking paper
Method
1. Heat the oven to 180C.
2. Beat the eggs together with an egg whisker, and mix the flour, caster sugar, butter and baking powder until smooth paste in a large mixing bowl.
3.Mix the cocoa in a separate mixing bowl, and add the water a little at a time to make a stiff paste. Now Add to the cake mixture.
4. Now input into the prepared tins, level the top and bake in the heated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
5. When done, set aside to cool in the tin, then turn on to a wire rack to be completely cold before icing.
6. To start icing, set and measure the cream and chocolate into a bowl and carefully melt over a pan of hot water and over a low heat, or gently in the microwave for 1 min. Stir until it has completely melted, now set aside to cool a bit and to thicken up.
7. Now To ice the cake: spread the apricot jam on the top of each cake depending on your desired cutting. Spread half of the Grenache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together properly.
8. Now use the remaining Grenache icing to ice the top of the cake in a swirly pattern. Garnish with icing sugar and serve.
9. Now tidy your working area.
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