A Different (from my usual) Chocolate Cake

So I realised recently that the only recipe for a full sized chocolate cake that I’ve used in ages, and in fact the only one I’ve actually written about, is the Chocolate Stout Cake. It is definitely my go-to for a chocolate cake, and it’s great for decorating, it’s a crowd-pleaser… But sometimes I just don’t feel like a super heavy and intensely rich chocolate mud cake. This week I felt like something just a little lighter.

I always get a bit nervous trying a new recipe for a full sized cake – what if you go to all that effort and then when everyone is around and you cut it and it’s terrible? Oh, the pressure! Anyway, I bit the bullet, tried a new recipe, and it worked out 🙂 Luckily, because it was taken to work for a team member’s birthday!

Originally I envisioned this cake with a fluffy chocolate buttercream icing all over it, and maybe even layered through the middle as well. But a late night and extreme tiredness got the better of me and I went with the lazy option when it came to icing and decorating. Lazy still equals delicious though, so it was all ok.

250g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
4 eggs
200g dark chocolate
1 1/3 cups plain flour
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 cup milk

Melt the chocolate (I do this in the microwave, slowly so that it doesn’t burn) and set aside to cool to room temperature. Meanwhile, cream the butter and sugar until light and fluffy. Add the vanilla and beat again, then add the eggs one by one, beating between each addition. Pour in the cooled chocolate and beat well. 

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In a separate bowl, sift together the flour, cocoa, baking powder and bicarb soda. Beat in a third of the dry ingredients to the batter, followed by a third of the milk. Repeat until all the dry ingredients and all the milk is beaten into the batter. 

Pour the mixture into a greased and lined round springform tin (mine is a 24cm tin) and bake at 160C for about 50 minutes. Cool in the tin for 10 minutes then turn upside down onto a wire rack.

Now, if you were making a chocolate buttercream (and I still think this would be great, I mean, how can you go wrong with chocolate buttercream) you would need to cool the cake completely before making the icing and decorating the cake. But if you want to just dump a jar of Nutella on top of the cake instead and spread it around and let it ooze down the sides, then now is when you do that.

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Oh yes, that is what I did. Most of a 400g jar went on top of the cake. I saved some for eating with a spoon from the jar at another time, like right now as I’m writing this.

Nutella icing

While the cake is still warm, the Nutella goes a bit melty and spreads really nicely. Then you put it in the fridge so the Nutella doesn’t melt entirely off the cake. Or, even better, just before you put it in the fridge you also cover the top of the cake with hundred and thousands, to add a bit of fun colourfulness.

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Told you – lazy but delicious (and effective) cake decorating.

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