Wasted Chocolate Cake
3 cups flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 cups milk
250 grams (1 cup) melted butter
4 teaspoons honey
2 teaspoons vanilla
1/2 cup chocolate chips
Kahlua or some sort of liquer (to drizzle)
Frosting:
4 cups icing sugar
1 cup cocoa powder
1/2 cup softened butter
1/2 cup milk
1 teaspoon vanilla
Extra:
250 grams chocolate
3 tablespoons cream
Chocolate bars - like mars, milky way, pinky (in NZ), bounty, whatever you like
Grated chocolate or chocolate drops (for sides of cake)
Preheat the oven to 180 degrees celsius and grease two or three 9 inch pans (this is a large mixture so if they are shallow pans, use three).
Sift together the dry ingredients in a large bowl and give them a stir to combine them. Melt the butter in the microwave or on the stove, then add the milk. Whisk the honey and vanilla essence into the liquid mixture.
Pour the liquid into the dry ingredients gradually, mixing as you go (this is just to help ensure that you don't overflow the bowl and make a huge mess). Beat well, until your mixture is smooth.
Fold the chocolate chips into the mixture and then poor it into the prepared tins. Place them in the oven and bake for 30 to 45 minutes, rotating them if needed to ensure they all cook evenly.
Let the cakes cool for a few minutes, then carefully tip them out onto wire racks to finish cooling.
When the cake is cook make the frosting. Beat the butter, sifting in the sugar and cocoa gradually, until it is creamy. Before all of the sugar is in you will find that the mixture is getting thick and dry, so begin to add the milk and vanilla.
Place the bottom layer of your cake on a plate or cake board. Drizzle it liberally with liquor. Spread the cake with a thick layer of frosting and place the next cake layer on top. Repeat this. If there is a third layer, repeat again. Then smooth the frosting over the top and sides of the cake.
Decorate the cake with chocolate. Use chocolate drops or grated chocolate to cover the sides of the cake.
Slice up the chocolate bars (I used a milky way, a mars bar and a caramel aero bar) and press them into the top of the cake.
Melt the chocolate and cream together in the microwave (in 30 second bursts, stirring after each). Place the melted chocolate in a piping bag (or a ziplock plastic bag and snip a small corner off) and squeeze the chocolate out so that you have a really nice scribbled sort of effect on your cake.
3 cups flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 cups milk
250 grams (1 cup) melted butter
4 teaspoons honey
2 teaspoons vanilla
1/2 cup chocolate chips
Kahlua or some sort of liquer (to drizzle)
Frosting:
4 cups icing sugar
1 cup cocoa powder
1/2 cup softened butter
1/2 cup milk
1 teaspoon vanilla
Extra:
250 grams chocolate
3 tablespoons cream
Chocolate bars - like mars, milky way, pinky (in NZ), bounty, whatever you like
Grated chocolate or chocolate drops (for sides of cake)
Preheat the oven to 180 degrees celsius and grease two or three 9 inch pans (this is a large mixture so if they are shallow pans, use three).
Sift together the dry ingredients in a large bowl and give them a stir to combine them. Melt the butter in the microwave or on the stove, then add the milk. Whisk the honey and vanilla essence into the liquid mixture.
Pour the liquid into the dry ingredients gradually, mixing as you go (this is just to help ensure that you don't overflow the bowl and make a huge mess). Beat well, until your mixture is smooth.
Fold the chocolate chips into the mixture and then poor it into the prepared tins. Place them in the oven and bake for 30 to 45 minutes, rotating them if needed to ensure they all cook evenly.
Let the cakes cool for a few minutes, then carefully tip them out onto wire racks to finish cooling.
When the cake is cook make the frosting. Beat the butter, sifting in the sugar and cocoa gradually, until it is creamy. Before all of the sugar is in you will find that the mixture is getting thick and dry, so begin to add the milk and vanilla.
Place the bottom layer of your cake on a plate or cake board. Drizzle it liberally with liquor. Spread the cake with a thick layer of frosting and place the next cake layer on top. Repeat this. If there is a third layer, repeat again. Then smooth the frosting over the top and sides of the cake.
Decorate the cake with chocolate. Use chocolate drops or grated chocolate to cover the sides of the cake.
Slice up the chocolate bars (I used a milky way, a mars bar and a caramel aero bar) and press them into the top of the cake.
Melt the chocolate and cream together in the microwave (in 30 second bursts, stirring after each). Place the melted chocolate in a piping bag (or a ziplock plastic bag and snip a small corner off) and squeeze the chocolate out so that you have a really nice scribbled sort of effect on your cake.
That is a huge mix, more than enough for an average family of 4:)
ReplyDelete2 1/2 cups sugar, 4 cups icing sugar...I see no eggs, I guess this has almost a fudge like texture.
Wow... Now, that is one serious cake! I might just die from a chocolate overdose, but it would be with a great big smile on my face! ;~)
ReplyDeleteVisiting (and newly following) from What's Cooking Wednesday. Have an awesome week!