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Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 12

Metric Cups

For the Sponge:

  • 6 medium eggs
  • 6 tablespoons caster sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon water
  • 6 tablespoons plain flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking powder

For the Chocolate Cream:

  • 300 grams dark chocolate
  • 300 millilitres double cream

For the Syrup:

  • 200 millilitres water
  • 5 tablespoons sugar
  • 1 teaspoon cognac

For the Glaze:

  • 300 grams granulated sugar
  • 150 millilitres water
  • 2 tablespoons honey
  • 2 tablespoons cocoa

For the Sponge:

  • 6 medium eggs
  • 6 tablespoons superfine sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon water
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder

For the Chocolate Cream:

  • 11 ounces bittersweet chocolate
  • 10½ fluid ounce heavy cream

For the Syrup:

  • 7 fluid ounce water
  • 5 tablespoons sugar
  • 1 teaspoon cognac

For the Glaze:

  • 11 ounces granulated sugar
  • 5¼ fluid ounce water
  • 2 tablespoons honey
  • 2 tablespoons unsweetened cocoa

Method

Chocolate Cake is a community recipe submitted by AnamariaCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

FOR THE SPONGE:

  • Separate the eggs then mix the egg yolks with the sugar, oil and water until it doubles in volume and becomes whiter.
  • In a bowl mix the flour, cocoa and baking powder then fold it in with the egg yolks.
  • Mix the egg whites until stiff and fluffy then add it to the yolk mixture and fold them gently from top to bottom.
  • Line a baking tray (30X20) with grease proof paper and pour in the chocolate mixture. Bake at 180C/gas mark 4 for 30-35 minutes or until a cocktail stick comes out clean after you stick it in the middle of the cake.
  • When the sponge is done lift it out of the tray and put it aside to cool.
  • When it has cooled down completely, cut it in half, lift the top and put it aside.
  • FOR THE SYRUP:

  • Put a sauce pan on a low heat with the water, sugar and cognac and let it simmer until the sugar has melted.
  • With a spoon drip the syrup on the sponge until it is moist.
  • FOR THE CREAM:

  • Melt the chocolate with the double cream. When melted take it off the heat and leave it to cool down, then mix the chocolate cream until fluffy.
  • Spread the cream on the bottom part of the cake then put the other part on top. Keep a bit of cream for decorating.
  • FOR THE GLAZE:

  • First put a bowl or pan in the fridge (I used a glass bowl) then in a sauce pan put the water and pour the sugar in the middle. Let it simmer for 12-15 minutes until you get a glossy syrup. To check if it is done get a glass with cold water and drip a few drops of the syrup and if it forms little bubbles on the bottom of the glass then it is done. Add the honey and take it off the heat.
  • Pour the syrup into the cold bowl and mix until it becomes stiff and it turns white.
  • After you've put the cake together cut it into squares. Put the bowl with the glaze in a pan with water, making sure the bottom of the bowl doesn't touch the water. Add 1-2 tbsp of cold water to the glaze and mix everything together until you get a creamy texture, then add the cocoa. Put one tbsp of glazing on each square then pipe a bit of cream on top.
  • ENJOY!!!
  • FOR THE SPONGE:

  • Separate the eggs then mix the egg yolks with the sugar, oil and water until it doubles in volume and becomes whiter.
  • In a bowl mix the flour, unsweetened cocoa and baking powder then fold it in with the egg yolks.
  • Mix the egg whites until stiff and fluffy then add it to the yolk mixture and fold them gently from top to bottom.
  • Line a baking tray (30X20) with grease proof paper and pour in the chocolate mixture. Bake at 180C/gas mark 4 for 30-35 minutes or until a cocktail stick comes out clean after you stick it in the middle of the cake.
  • When the sponge is done lift it out of the tray and put it aside to cool.
  • When it has cooled down completely, cut it in half, lift the top and put it aside.
  • FOR THE SYRUP:

  • Put a sauce pan on a low heat with the water, sugar and cognac and let it simmer until the sugar has melted.
  • With a spoon drip the syrup on the sponge until it is moist.
  • FOR THE CREAM:

  • Melt the chocolate with the heavy cream. When melted take it off the heat and leave it to cool down, then mix the chocolate cream until fluffy.
  • Spread the cream on the bottom part of the cake then put the other part on top. Keep a bit of cream for decorating.
  • FOR THE GLAZE:

  • First put a bowl or pan in the fridge (I used a glass bowl) then in a sauce pan put the water and pour the sugar in the middle. Let it simmer for 12-15 minutes until you get a glossy syrup. To check if it is done get a glass with cold water and drip a few drops of the syrup and if it forms little bubbles on the bottom of the glass then it is done. Add the honey and take it off the heat.
  • Pour the syrup into the cold bowl and mix until it becomes stiff and it turns white.
  • After you've put the cake together cut it into squares. Put the bowl with the glaze in a pan with water, making sure the bottom of the bowl doesn't touch the water. Add 1-2 tbsp of cold water to the glaze and mix everything together until you get a creamy texture, then add the unsweetened cocoa. Put one tbsp of glazing on each square then pipe a bit of cream on top.
  • ENJOY!!!
  • Tell us what you think