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For the icing

Nutrition: per slice (10)

  • kcal532
  • fat33g
  • saturates13g
  • carbs51g
  • sugars35g
  • fibre4g
  • protein7g
  • salt0.8g
    low

Method

  • step 1

    Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.

  • step 2

    Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.

  • step 3

    To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (16)

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Overall rating

A star rating of 3.3 out of 5.16 ratings

gemma.allerton74697

So gutted, this cake was really easy and looked and smelt gorgeous but it honestly tasted like an old deep fat fryer. Unfortunately a waste of ingredients, went straight in the bin.

gbemisolab85386

Simple to make and perfect amount of sweetness. The quality of ingredients is important to getting the best chocolate cake I've found. If you know your ingredients then this will come out fluffy. I used rapeseed oil as that's what I use for bakes that require oil and a mix of milk and dark lindt…

daviesk5763749

Wished I had read the feedback before making the cake. When finished it looked good and was easy to make but tasted awful. Defiantly will not be making again.

rawnam

A star rating of 1 out of 5.

The texture was okay but the taste was awful. The strongest flavour in the cake was the sunflower oil...yuk! I think the cake would taste better using butter instead of oil. Also the icing wasn't great, I think it needed some real melted chocolate, instead of all the cocoa powder.

danmax100

Rubbish cake, not sweet enough and has a very funny aftertaste, I'm not sure if this is down to oil being used rather than butter. I like so many others didn't do a butter cream, but a chocolate ganash, but this just added to its bitter taste. In the bin I'm afraid, look for a cake which uses butter…

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