This is such a delicious cake dark, luscious, heavenly and my kids love it. The crumb is tender, soft and melt in mouth gooey. The beauty of the cake lies within the fact that the frosting never quite dries to the touch and is beautifully gleaming, all in all this cake is a winner it has everything that an a-ma-zing chocolate cake should have.
For the cake
50g best-quality cocoa powder, sifted
1/2 cup dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some more for greasing the pans
3/4 cup caster sugar
2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon vanilla extract
2 large eggs
For the frosting
30g dark muscovado sugar
175g unsalted butter, cubed
300g best-quality dark chocolate, finely chopped
Preheat the oven to a 180 degree centigrade. Line the bottom of both 6 inch cake tins with baking parchment paper and butter the sides.
In a glass bowl put your cocoa powder and 1/2 cup muscovado sugar and pour in the boiling water over them, whisk to mix, then set aside.
In another bowl cream the butter and caster sugar together beating well until they turn pale and fluffy. In a third bowl ( I know we are taking out too many bowls but its worth it) stir the flour, baking powder and baking soda together set it aside. Now add the vanilla extract to the butter and caster sugar mixture, mixing all the while, then drop in one egg, and add a scoopful of flour mixture keep mixing then add your second egg and incorporate the rest of the dried ingredients into your butter sugar mixture scraping well with a spatula.
Divide this deliciously fabulous chocolate batter between the prepared cake pans and put them in the preheated oven for 30-35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Take the cake tins out and let them stand for a few minutes before turning the cakes out on the wire rack to cool completely.
Meanwhile make the frosting put the water, 30g muscovado sugar and 175g butter in a saucepan over low heat to melt, when this mixture begins to bubble take the pan off heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat now whisk till smooth and glossy. Leave the frosting for 1 hour the mixture will seem very runny but as the hour passes it will turn into a glorious gleaming frosting, ( Keep whisking the chocolate frosting whenever you pass the pan in that 1 hour by which time the cakes would have cooled completely)
Trim tops from the cakes and set one of the cooled cakes with its top side down on a plate or cake stand and spread with about a third of frosting then top with the second cake regular side up and spread the remaining frosting all over .
Its a Nigella lawson recipe.