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    Chocolate silk cake

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    Chocolate silk cake

    Ingredients

    100g Lurpak Unsalted Butter, softened, plus extra for greasing

    300ml single cream

    1 tsp Nielsen-Massey

    Vanilla Extract

    300g Billington’s Light

    Brown Soft Sugar

    100g Green & Black’s Organic

    70% Dark Chocolate, chopped, plus extra to serve

    2 eggs, lightly beaten

    225g plain flour

    1⁄2 tsp salt

    1 tsp bicarbonate of soda

     

    DARK CHOCOLATE BUTTERCREAM

    100g Green & Black’s Organic

    70% Dark Chocolate, chopped

    150g Lurpak Unsalted Butter, softened

    150g icing sugar, sifted

    2 tbsp cocoa powder

    Method

    1. Preheat the oven to 180 ̊C, gas mark 4. Grease and line the base of

    2 x 20cm sandwich tins with parchment. Warm the cream, vanilla and 150g brown sugar in a pan, stirring until the sugar has melted, then heat until just steaming. Add the chocolate and stir until melted; set aside.

    2. In a separate bowl, using electric beaters, cream the butter and remaining 150g sugar until light and fluffy. Beat in the eggs, a little at a time, until incorporated, then mix in the melted chocolate mixture. Sift in the flour, salt and bicarbonate of soda and beat to a smooth batter. Divide between the 2 tins and bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean; cool in the tins on a wire rack.

    3. For the buttercream, melt the chocolate in a microwave or a bowl set over a pan of barely simmering water; cool for 10 minutes. In a separate bowl, cream the butter and icing sugar for 2 minutes until smooth, then beat in the cocoa and a pinch of salt. Stir through the cooled, melted chocolate; if the icing is too soft, chill for 10 minutes to firm.

    4. Remove both cakes from the tins and peel away the parchment. Place one cake on a plate or cake stand and spread the top with a layer of icing. Sit the second cake on top and spread all over with the icing, covering both sponges. Scatter grated chocolate on top, if liked.

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    Icing techniques:

     

    OMBRE

    Blending white, milk and dark chocolate buttercreams with a palette knife creates this gorgeous graduated effect.

     

    PIPED

    For a simple but very effective decoration, pipe concentric circles in the middle and on the top layer of your cake.

     

    NAKED

    A hot trend for wedding cakes, spread a layer of white chocolate buttercream in the middle and on top, but keep it close at the sides.

     

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