Serves: 16, Calories: 285
Ingredients
Cake:
- 50g Bournville cocoa powder. 205
- 120ml boiling water
- 145g plain flour. 496
- 35g corn flour. 126
- 1 tsp baking powder
- ¼ tsp salt
- 225g unsalted butter, room temp. 1690
- 250g caster sugar. 1000
- 1.½ tsp vanilla essence (or ¾ tsp extract) OR, 1 tsp fine coffee powder
- 4 large eggs. 300
- 2 tbsp milk, room temperature. 15
Glaze:
- 40g dark chocolate TtD. 213
- 50g milk chocolate TtD. 280
- 25g butter, diced. 188
- 1 tbsp honey or golden syrup. 45
Method
- Cake: Preheat oven to 160°C Fan/Gas Mark 4.
- Grease and line 9.¾x4.¼" Pyrex loaf dish (lower shelf so loaf top hits middle oven.) OR, 2x 7.¾x5" Pyrex dishes.
- In small Pyrex bowl; Dissolve cocoa in boiling water. Cool to room temp.
- In medium Pyrex bowl; Sift flours, baking powder and salt.
- In large mixing bowl; Cream butter and sugar until light and fluffy. Add vanilla.
- Add eggs, one at a time, whisking well between additions.
- Add cooled cocoa mixture.
- Fold in ½ flours, then milk, then remaining flours, until just combined.
- Pour into dish. Level.
- Bake loaf for 55-65 mins or until skewer comes out clean. Bake 7.¾x5" dishes for 45-50 mins.
- Cool in dish for 15-20 mins. Remove. Cool completely on wire rack.
- Glaze: Melt chocolate, butter, and honey in a Bain Marie.
- Remove from heat. Cool until it thickens to pouring consistency.
- Pour glaze over top of cooled cake.
- Keeps for 5 days in airtight tub.
Calories =
- 4558 / 16 = 285 (with glaze)
- 4558 / 12 = 380 (with glaze)
- 3832 / 16 = 240 (without glaze)
- 3832 / 12 = 319 (without glaze)
Description: A fluffy, moist and light sponge cake with a mid-level chocolate flavour. Modified from Chocolate Pound Cake.
Tip: Traybake style - 12x9" Pyrex dish or 2x 7.¾x5" Pyrex dishes. Bake for 45 mins approx.
Tip: Make ½ recipe in one 7.¾x5" mini roaster. Bake for 45-50 mins.
Tip: Mix Twirl Bites or choc chips into batter before baking for added flavour and texture.
Tip: Serve warm with chocolate custard.
