Indulgent Poked Chocolate Cake
Indulgente Poked Chocolate Cake
Info / Ingredients
- Baking tin 20x30cm, lined with parchment
- Oven Temp: 160ºC Fan
- Baking Time: approx. 55 Minutes
- 200g of Isabel’s wholemeal Cassava Flour
- 250g Dark Chocolate
- 250g Milk chocolate
- 350g Butter or substitute
- 8 Eggs
- 450g Golden Caster Sugar or (300g dark sugar and 150g of caster sugar)
- 2 tsp Baking Powder
- ¼ tsp Bicarb of Soda
- 2 Tbsp of sour cream
- 30g Cocoa powder
- Few drops of vanilla essence
For the filling:
- 1 tin of condensed milk
- 2 Tbsp of cocoa powder
- 1 Tbsp of butter or substitute
Chocolate butter cream:
- 200g unsalted butter - at room temperature
- 50g cream cheese
- 250 g icing sugar
- 60 g cocoa powder
- ¼ tsp vanilla extract
- A little milk if required
Preheat your oven to 170ºC. Prepare your baking tin.
Preheat your oven to 160ºC. Grease and line the baking tin.
Break the chocolate into small pieces and place it in a heat proof bowl and microware for 3 minutes to melt the chocolate. The add the butter to the chocolate and heat for another minute, remove from the microwave and set aside.
In another bowl, measure the flour, baking powder, bicarb and cocoa powder and blend the ingredients well together.
Beat the eggs and sugar until pale using an electric hand mixer, if you have one. Then fold mixture into the chocolate and butter mix.
Fold the flour with the other dried ingredients into the chocolate, butter, egg and sugar mixture until well combined, then add the vanilla and sour cream and mix well.
Pour the mixture into the prepared tin, ensuring it is level.
Bake in the preheated oven for about 50-55 minutes, cover with foil for the last 15 minutes of baking
Leave to cool fully in the tin, before poking the holes 1cm apart on the cake using the end of a wooden spoon.
For the filling:
To make the chocolate fudge, combine the condensed milk with cocoa powder and butter in a saucepan. Cook the mixture, over medium-low heat, stirring constantly, until thickened and releasing from the bottom of the pan, about 10 minutes. Add a little bit of cream or milk if the mixture gets too thick – the fudge should be thick but pourable. Then pour the chocolate fudge over the cake, spread filling the holes as you go.
For the butter cream:
Beat the butter until soft then add the cream cheese, vanilla extract, cocoa powder and icing sugar (and beat until fully combined (it’s easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).
You should find that the buttercream is soft and spreadable. If it is a little stiff then add milk a tsp at a time until it is the right consistency. Your buttercream is now ready to use.
Store in an air tight tin, they will keep for 3-5 days.