Rich Chococlate Cake

Rich Chocolate Cake

Ingredients
4 Large Eggs
250 gr of Butter
400 gr of Caster sugar
1 tsp of Vanilla essence (pure vanilla is better than vanillin)
250 ml of Milk
1 dl of Cocoa powder      }
3 dl of Flour                      }Mix and sieve together
1 tsp of Bicarbonate soda }
2 tsp of Baking powder    }

Method

• Beat up the butter and sugar until fluffy (It might look like there's alot of sugar, reduce it by 50 grams if you don't desire to have too sweet of a cake base)
• Add egg one at a time beating well. After adding two eggs put in the vanilla essence and continue to beat in the eggs one at a time until combined.
• Sieve the flour mixture into the batter alternately with milk until everything is well mixed with an electric beater.
• Pour batter into a 28 inch springform bakepan that has been buttered.
• Bake in the oven at 180 °C for about an hour or until you put a toothpick in and it comes clean.
• Once the cake is done allow to cool while you make the icing.

Icing

100 gr Salted/unsalted butter (your choice if you like it with a hint of salt)

2 dl  Full cream/whipping cream/double cream

1 Big block of cooking chocolate (I use the minimum 60% pure cocoa type) [250 grams - 300 grams depending how chocolaty you like it to be]

1 Tbsp of Corn Syrup* 

*more if you want it sweeter, the purpose of using the corn syrup is to give it a nice shine while adding sweetness, you can also use golden syrup. A friend recommended maple and I didn't quite like the side taste to chocolate

Method

• Heat cream until boiling point at medium heat.
• Melt butter in the cream continuously beating until mixed well.
• Take the cream mixture off the heat and add the chocolate (at this point you'd think oh god have I done something wrong it's not looking right, if not, good for you because I was in panic)
• Keep adding chocolate until you get a smooth silky texture.
• Allow to cool for 10-20 minutes before starting to spread it in between and over the cake.
• To get it to a thicker consistency leave in fridge for another 5 - 10 mins :) Don't leave it too long or else you'll end up having harder than peanut butter consistency making it difficult to spread on the very moist cake.
• As you can see on the photo above, I couldn't wait even the 10 minutes hence it's so liquidy...but it was gooooooooooooOOOoooOOoood!