Wicked Chocolate Cake | Reader’s Digest Cook’s Scrapbook Recipe (1995)

מצרכים

• Wicked Chocolate Cake
• Chocolate Cake
• 2¼ cups plain flour / 275 g
• 1½ teaspoons bicarbonate of soda
• ¾ cup + 2 tablespoons caster sugar / 175 g
• ¾ cup packed light muscovado sugar / 175 g
• 1 cup minus 1 tablespoon water / 225 ml
• ⅔ cup cocoa powder / 60 g
• ½ cup unsalted butter / 115 g
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• ⅔ cup single cream / 150 ml
• 2 large eggs, beaten
• Chocolate Filling
• 4 oz dark chocolate / 115 g, roughly chopped
• 3 tablespoons water
• 1 cup caster sugar / 200 g
• 6 tablespoons single cream
• ½ cup unsalted butter / 115 g
• ½ teaspoon vanilla extract
• Chocolate Icing
• 4 oz dark chocolate / 115 g, roughly chopped
• 2 tablespoons unsalted butter / 30 g
• 3 tablespoons water

אופן ההכנה

1. Preheat the oven to 180°C / 350°F. Grease and flour two 21.5 cm / 8½-inch sandwich tins and line the bases with parchment paper.
2. Sift the flour, bicarbonate of soda, caster sugar, and light muscovado sugar into a large bowl.
3. In a saucepan, combine the water, cocoa powder, and butter. Heat gently, stirring, until the butter has melted and the mixture is smooth. Do not let it boil. Remove from the heat and stir in the vanilla.
4. Stir the vinegar into the single cream.
5. Add the cocoa mixture, soured cream, and beaten eggs to the dry ingredients. Whisk until smooth.
6. Divide the batter between the prepared tins and smooth the tops. Bake for about 30 minutes, or until the cakes spring back lightly and a tester inserted in the centre comes out clean.
7. Let the cakes cool in their tins for 10 minutes, then turn out onto wire racks and cool