Recipe

Ultra Choc-chip Cake Recipe


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Ingredients
  • 1 c plain flour, sifted .
  • 100 g chocolate chips .
  • 1 tsp bicarbonate of soda, sifted .
  • 1 c soft brown sugar .
  • 2 eggs, lightly beaten .
  • 1 tsp vanilla essence .
  • Icing .
  • 125 g butter .
  • 3/4 c buttermilk .
  • Zig-Zags .
  • 100 g dark chocolate, sliced .
  • 1/2 c cocoa powder, sifted .
  • 1 tbsp instant espresso coffee powder .
  • 1/2 c dark chocolate chips .
  • 1/3 c self-raising flour, sifted .
  • 100 g unsalted butter

Directions
  • Step #1 Preheat oven to moderate 108 oC (350oF/Gas 4).
  • Step #2 Brush a deep 20 cms (8 inch) round cake tin with melted butter or oil.
  • Step #3 Line base & sided with baking paper.
  • Step #4 Using electic beaters, beat butter & sugar until light & creamy, add coffee powder.
  • Step #5 Beat until mixd.
  • Step #6 Add eggs slowly, beating well after each addition, add vanilla essence.
  • Step #7 Transfer mixture to large bowl.
  • Step #8 Using a metal spoon, fold in sifted flours, soda & cocoa alternately with buttermilk.
  • Step #9 Stir until mixd & smooth.
  • Step #10 Stir through choc bits.
  • Step #11 Pour mixture into prepared tin, smooth surface.
  • Step #12 Bake 50-60 mins or until skewer comes out clean when insterted into the centre of the cake.
  • Step #13 Leave cake in tin for 30 mintues before turning onto wire rack to cool.
  • Step #14 To make icing melt butter & chocolate in a small heatproof bowl, stand bowl over a pan of simmering water until chocolate is smooth & glossy.
  • Step #15 When cool, spread icing evenly over top of cake.
  • Step #16 Decorate with chocolate zig zags if desired.
  • Step #17 To make zig-zags, Wrap a rolling pin with baking paper.
  • Step #18 Place 100 gram (3 1/2 oz) chocolate melts in heat-proof bowl, stand bowl over pan of simmering water.
  • Step #19 Stir until chocolate has melted & mixture is smooth.
  • Step #20 Pour into paper icing bag, seal end & snip off tip.
  • Step #21 Dizzle chocolate over backing paper in zig zag patterns.
  • Step #22 When set, carefully lift off with a flat-bladed knife.
  • Step #23 Store in an airtight container in the refrigerator between sheets of greaseproof paper.
  • Step #24 Storage time for cake, could be made up to 3 days ahead.
  • Step #25 Store in an airtight container.
  • Step #26 Decorated (icing/zig-zag) on the day you need to use the cake.
  • Enjoy the Ultra Choc-Chip Cake recipe

Related Categories

Dessert / Cookies
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