Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rich chocolate slice cakes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Rich Chocolate Slice Cakes is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Rich Chocolate Slice Cakes is something that I’ve loved my whole life. They are nice and they look wonderful.
Slice the cake and serve with a dollop of orange cream and garnish with the orange zest and the physalis. A slice of rich moist chocolate cake on a white plate with layers. View Delicious slice of rich dark chocolate cake with chocolate icing and fresh red strawberries.
To get started with this particular recipe, we must prepare a few components. You can cook rich chocolate slice cakes using 19 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Rich Chocolate Slice Cakes:
- Take 8 oz Plain Flour
- Get 2 heaped dessert spoons Cocoa powder
- Take 4 oz Butter or Marg
- Prepare 2 oz Castor Sugar
- Prepare 1 Egg
- Make ready 1/4 tsp salt
- Prepare 1/2 Cup Cold Water
- Make ready Cake Mix
- Take 8 oz Self Raising Flour
- Take 8 oz Margarine or Spread
- Get 6 oz Castor Sugar
- Prepare 6 Eggs
- Make ready 2 oz Cocoa Powder
- Take 1 Small Bag Chocolate Chips
- Get Grated Chocolate (see pic)
- Take Ganache (optional)
- Get 1 pint Double Cream
- Get 1 Block Dark Cooking Chocolate
- Prepare Chocolate Shavings to decorate
Moist homemade chocolate cake with chocolate frosting. So good restaurants have asked me to make It gives the cake an even more rich chocolate flavor. That said, regular cocoa works too and is also When you are ready to have some chocolate cake, simply cut a slice and warm it in the. A chocolate cake is a baked cake that has been used with a chocolate bar or chocolate dust.
Steps to make Rich Chocolate Slice Cakes:
- I make the pastry in advance to rest it overnight in the fridge
- Put the flour and cocoa powder, sugar and salt into the mixing bowl, combine well. I just use a whisk for my pastry making as it's easy and prevents shortening.
- Add the butter or margarine and using the whisk break it up in the flour until it’s to crumb.
- Add the egg and some of the water, mix to a dough paste adding more water where required to form a ball.
- Cover your pastry in cling film and leave in the fridge to rest.
- The Cake mix. Add the sugar and margarine to a blender and whisk until your mixture turns a very light colour, normally after about 5 minutes.
- Whilst they are mixing, weigh out your flour into a separate bowl and add the chocolate chips ensuring they are all covered in flour. This prevents them from all sinking to the bottom of the sponge when cooking. Then to the flour add the cocoa powder and mix in well with a fork.
- Going back to your blender, add the eggs to the margarine and sugar, 2 at a time to blend them in (this prevents splitting). Once all the eggs are blended, remove the bowl from the blender and using a large spoon, add the flour and start gently ‘cutting in’ this keeps the air in the cake mix.
- Preheat the oven to 150 (gas mark 4)
- Roll out the pastry on a flour dusted worktop quite thin to around 3-4mm and lay it into a baking tray lined with parchment/greaseproof paper. Trim the edges and pop it in the oven for about 5-6 minutes. This is known as ‘Blind Baking’ it ensures your pastry cooks thoroughly later. You’ll notice it is par-cooked. Allow to cool. Turn your oven up now to 160 Gas 5/6.
- Now add your sponge mix to your cooled pastry and spread evenly.
- Place your tray into the oven, here’s a few cooking tips. After 8-10 minutes turn your tray around and lay a loose sheet of foil to cover the top of the cake and leave it for a further 5-8 minutes. Now check to feel if the sponge is feeling firm. The foil prevents over cooking, burning and drying out. It also reflects the heat back into the sponge, reducing cooking time.
- Tip. It’s always good to keep your sponge moist, here’s a trick I always use. Cover a chopping board with cling film. When you remove the tray from the oven, lay the board on top of the cake then flip upside down, remove the tray and allow to rest to cool. The heat with the film puts moisture back into the sponge, it will also give you a perfectly flat top for decorating.
- The (optional) Ganache topping can now be made by melting the chocolate and adding the cream but, you can use supermarket chocolate spread or Nutella equivalent.
- Now using the baking tray on top of your pastry, flip the tray around and remove the chopping board to reveal your smooth top to decorate. I do like straight edges and uniform decorating because it adds to presentation but it is not necessary.
- Decorate your top as you please, slice and serve. You have a very moist chocolate cake, as ever, enjoy.
Chocolate chiffon cake with rich fudgy chocolate icing and filling, decorated with colorful sugar candy toppings. Personalize this cake with your own special message! Buttery, light pound cake that is great for snacking! A wide variety of chocolate cake slice options are available to you, such as feature, industrial use, and certification. This easy rich chocolate cake is dense, sticky and decadent.
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