Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Silk Cake November 22, 2016

silk

This is a lovely cake, although more dense than your usual sponge cake.

 

 

Ingredients

100g butter, softened

300ml single cream

1 tsp vanilla extract

300g light brown soft sugar

100g dark chocolate, chopped

2 eggs

225g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

 

For the Dark Chocolate Buttercream

100g dark chocolate, chopped

150g butter, softened

150g icing sugar, sifted

2 Tbsp cocoa powder

 

Method

Preheat the oven to 180C/gas 4. Grease and line the base of 2 x 20cm tinsĀ  with parchment paper.

Warm the cream, vanilla and 150g of the 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.

In a separate bowl cream the butter and reamaining brown sugar until light and fluffy. Beat in the eggs a little at a time until incorperated, 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 comes out clean, cool in the tins for 10 minutes then turn out onto rack to cool completely.

For the buttercream, melt the chocolate in a bowl over hot water, cool for 10 minutes.

In a seperate bowl, cream the butter and icing sugar until smooth, then beat in the cocoa and a pinch of salt. Stir in the cooled, melted chocolate, if the icing is too soft, chill for 5 minutes in the fridge.

Place one of the cakes on a plate and spread half the buttercream over. Place the second cake on top and either pipe or spread the rest of the buttercream on top.

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