HAPPY INTERNATIONAL WOMANS DAY - TRIPLE CHOCOLATE CAKE - VIDEO

WATCH THE VIDEO RECIPE

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This is a Perfect Cake recipe. This recipe for a double chocolate sponge cake is a total crowd-pleaser; it goes with anything, anytime, for anyone. Whether you need a moist chocolate cake for a birthday or a delicate light finish to a big meal - you can count on this chocolate cake to meet all of your needs. Swathed in a fudgy chocolate cream all over the outside and the inside, it becomes a king amongst chocolate cakes plus you get crunchy chocolate meringues inside, around and on top! Just cant beat this! Its a perfect chocolate cake for any chocolate lover!

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Ingredients

For the chocolate cake

225 gr of plain flour
350 gr of caster sugar
85 gr of cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 large eggs
250 ml of milk
125 ml of vegetable oil
2 tsp vanilla extract
250ml of boiling water

For the chocolate icing
400 gr of plain chocolate
400 ml of double cream

Directions

Step 1 : Preheat the oven to 180C/ 350F. Grease and line two 20cm/8in sandwich tins.
Step 2 : For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Step 3 : Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Step 4 : Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
Step 5 : Make the chocolate icing. In a bowl add chocolate and cream and melt in a microwave or over the double boiler. Then whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake. You can do this a day in advance.
Step 6 : To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. Spread a little chocolate icing over the top of one of the chocolate cakes, then add crushed chocolate meringues. Carefully top with the other cake. Cover the cake in chocolate from all sides, cover in chocolate meringues on the sides and more crushed meringue in the middle.

HAPPY INTERNATIONAL LADIES, WOMEN AND I HOPE YOU ARE BEING SPOILED TODAY!!!

LOTS OF LOVE - ALLA XXX

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