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Let’s Talk Recipes - Father’s Day Chocolate Cake

22nd October 2020 | General

Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!



Sara Cotter - "This recipe is absolutely delicious, moist chocolate sponge cake with indulgent chocolate icing. I made this cake with my daughter for my dad on ‘Father’s Day’, linked with a happy memory - this recipe is a must try for all chocolate lovers."

 

HANDS-ON TIME 40 MINS
COOK TIME 55 MINS


INGREDIENTS (SERVES 8)

THE CAKE

  • 400gm plain flour
  • 250gm golden caster sugar
  • 100gm light brown
  • muscovado sugar
  • 50gm best quality cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 3 large eggs
  • 142ml sour cream
  • 1 tbs vanilla extract
  • 175gm unsalted butter
  • (melted and cooled)
  • 125ml corn oil
  • 300ml chilled water


FUDGE ICING

  • 175gm dark chocolate
  • (minimum 70% cocoa solids)
  • 250gm unsalted butter (softened)
  • 275gm icing sugar (sifted)
  • 1 tbs vanilla extract


INSTRUCTIONS

  1. Preheat the oven to 180˚C.
  2. Butter and line the bottom of the 2 x 20cm / 8 inch sandwich tins.
  3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Beat together the melted butter and corn oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
  4. Bake the cakes for 50-55 mins. Cool the cakes in their tins on a wire rack for 15 mins, and then turn the cakes out onto the rack to cool completely.
  5. To make the icing, melt the chocolate in the microwave, 2-3 mins on medium should do it - or in a bowl sitting over a pan of simmering water and let cool slightly.
  6. In another bowl beat the butter until its soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate, mix together until everything is glossy and smooth.
  7. Sandwich the middle of the cake with about ¼ of the icing, then ice the top and sides too, spreading and smoothing with a rubber spatula.
  8. Ready to slice, enjoyed with a nice cuppa.

 

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