Kids love cake, fact! So, it was no surprise when I asked Max (Richard’s boy) if he wanted to make a cake, he jumped at the chance. So, I proceeded to gather all of my recipe books that contained cake and asked him to have a flick through and pick one that caught his eye. Mary Berry’s Heavenly Chocolate Cake is what he chose, splendid choice indeed I thought, especially as I already had most of the ingredients.
Having decided upon making the most calorific cake in the entire world, I realised that although I had nearly all of the ingredients, I had no cake tins – which makes cake making all the more difficult. I’m not much of a baker you see, more of a savoury cook. I did however have a muffin tin and some cake cases, these would have to suffice. Max on the other hand felt quite differently about the absence of a cake tin and decided to have a strop over it. That was until I explained that we’d still be making the same cake, but we’d be making individual ones instead of one big one. Kids ay! So with the ingredients ready, the cooking equipment in order and the mood restored we set about making these delicious little cakes.
These cakes, as well as being devilishly chocolaty and delicious, are somewhat light, which I can only imagine comes from whisking the egg whites and folding them in – the part of the recipe I insisted on helping with, for fear of losing all the air and ending up with a rather dense cake, or dense cakes even. If you’re a chocolate fan you’ll simply rejoice at the thought of a chocolate cake with chocolate fudge icing and Cadbury’s chocolate buttons on the top (an addition Max and I felt was essential).
Cuts into 8 slices (615 cals each)
* 125g butter, plus extra for greasing
* 200g plain dark chocolate, broken into pieces
* 2 tbsp water
* 3 eggs, separated
* 125g caster sugar
* 90g self-raising flour
* 60g ground almonds
* 60g butter
* 30g cocoa powder
* 3 tbsp milk
* 250g icing sugar, sifted
* White chocolate curls to decorate
1. Lightly butter a deep 20cm cake tin and line the bottom with baking parchment.
2. Put the chocolate into a heatproof bowl with the butter and water. Put the bowl over a pan of hot water and heat gently, stirring, until the mixture has melted. Cool.
3. Combine the egg yolks and caster sugar in a large bowl and whisk together with an electric whisk until fluffy and very light in colour. Stir in the cooled chocolate mixture. Carefully fold in the flour and ground almonds.
4. In a separate bowl, whisk the egg whites until stiff but not dry. Fold into the sponge mixture, gently but thoroughly. Pour the mixture into the prepared tin. Bake in a preheated oven at 180°C (160°C fan, Gas 4) for 50 minutes or until well risen and firm to the touch.
5. Leave the cake to cool in the tin for a few minutes, turn out on to a wire rack, and peel off the lining paper. Cool completely.
6. Make the fudge icing: melt the butter in a pan, add the cocoa powder, and cook, stirring, for 1 minute. Stir in the milk and icing sugar. Beat well until smooth. Leave to cool until thickened.
7. Split the cake in half horizontally and sandwich the layers together with half of the fudge icing. With a palette knife, spread the remaining icing over the top and sides of the cake. Decorate with white chocolate curls.