What do you do when you want to bake a chocolate cake and realise you have run out of cocoa? Go out and buy some. Or, get adventurous and use drinking chocolate in your bake instead.
That is exactly what I did when a special birthday called for a decadent chocolate cake complete with white chocolate buttons and milk chocolate stars. The brief from my soon-to-be five son called for precisely such a chocolate cake. I had no choice but to comply or incur the wrath of the birthday boy.
I had a little nosey around the internet, as you do, to try and source a recipe for a drinking chocolate cake. I came across a few, some with too much butter, others with too little drinking chocolate. None of them sounded fantastic enough to use.
So I drew inspiration from them, but decided to do it my way. I never follow recipes anyway, always insisting on winging it. A trait that M thinks is the bane of my culinary existence.
That said, one slice of my scrumptious drinking chocolate cake was enough to make him eat his words. And another slice of cake. For turns out, it was the lightest, fluffiest, most chocolatey, and in the words of a five year old, "The best cake ever!"
Here's what you will need to make this delicious Drinking Chocolate Cake:
3 medium eggs
175 grams soft margarine. I used Stork.
150 grams caster sugar
150 grams self-raising flour
80 grams drinking chocolate. I used Twinings.
11/2 tsp baking powder
3 tablespoons hot, nearly boiling water
For the chocolate ganache and filling:
75 gram 70% dark chocolate, broken into pieces
75 gram milk chocolate, broken into pieces
150 ml Double cream
Here is how you make The Cake:
- Pre-heat the oven to 170C (fan-assisted).
- Grease and line two 8" sandwich tins.
- Cream the margarine and sugar with a wooden spoon or a hand-held electric mixer till pale, light and fluffy.
- Beat the eggs in one at a time, adding a little flour with each egg to stop the mixture from curdling.
- Make a paste of the drinking chocolate in hot water and add it to the cake mix.
- Now sift in the self-raising flour and baking powder. I love this bit. It leaves the kitchen in a mess, but it does a great job of aerating the cake mix.
- Gently fold in the flour with a spoon or spatula.
- Divide the batter in two cake tins, gently levelling the surface with a spatula.
- Bake in the centre of a pre-heated oven for 20-25 minutes or till a skewer in the centre comes out clean.
- Allow to stand for 5 minutes before turning out on to a cooling rack.
To make the chocolate ganache and filling:
- Divide the cream, milk and dark chocolate into two halves. One half will form the filling, the other the ganache.
- Warm the cream in the microwave for 30-40 seconds. Make sure it is not boiling. Stir in the milk and dark chocolate.
- For the filling, carry on stirring the mixture till it cools and thickens considerably. Use it to sandwich both cakes together.
- Use the other half of the cream and chocolate to make the ganache. Stir till smooth and shiny. This point is reached before the mixture reaches the consistency of the filling. Now pour the mixture on top of the sandwiched cake for a lovely glossy finish.
Decorate the cake with white chocolate buttons and milk chocolate stars or anything else that takes your fancy.
Serve with some pouring cream and a cup of tea.
Not only does it taste heavenly, this chocolate cake is ludicrously easy to make. If I can bake it, so can you. Give it a go, and tell me how you got on in the comments below.