Hello! I baked this cake last week for my lovely lovely friend and it was pretty amazing I have to say. I can be really lazy with recipes so for example if it says whisk the egg whites or sift this or that I hardly ever bother but I followed this recipe down to every ingredient and method and it worked out absolutely amazing. It's very heavy but deliciously moist and chocolatey.
The stars are Cadbury wishes stars sliced in half and then I painted them with edible glitter.
The recipe is from The Primrose Bakery cookbook which I got from my little sister for Christmas. I love it, the range of cupcake recipies and buttercream recipies in it really make it for me! And now that my first go from it has gone really well I can't wait to try more.
Makes 2 20cm layers
230g good quality dark choc
170g unsalted butter, at room temp
350g light soft brown sugar
3 large eggs, seperated
370g plain sifted flour
1 1/2 tsp baking powdert
1 1/2 tsp bicarb
1/2 tsp salt
500ml semi-skimmed milk, at room temp
2 tsp good quality vanilla extract
Pre heat oven to 170c (fan),190c/375f/gas mark 5. Grease and line two 20cm cake tins with greaseproof paper.
Break the chocolate into pieces and place in a microwave-safe bowl, melt on a meddium setting in 30-second bursts untill completly melted, stiring well in between. Alternativly use a bowl over a saucepan, set the bowl to one side to cool.
In a large mixing bowl cream the butter and sugar untill its pale and smooth, which should take 3-5 minsusing a electric hand mixer. Put the egg yolks in a separate bowl and beat for several mins, slowly add the egg yolks to the butter mixture and beat well. Add the choc to this mix and beat again.
combine the flour,baking powder, bicarb and salt in a seperate bowl. Combine the milk and vanilla in a jug, add one third of the flour to the creamed mix and beat well, pour in one third of the milk mix and beat again, repeating these steps untill all the flour and milk has been added.
In a clean bowl whisk the egg whites,with clean beaters, untill soft peaks start to form. Carefully fold in the egg whites to the batter using a metal spoon.(do not beat as this will take out all the air). divide between tins and bake for 30mins. Insert a skewer in the middle if it comes out clean its done.
Remove from the oven leaving for 10mins before removing the tins, once cool sandwich to gether with chocolate buttercream.
Enjoy! This is great served with whipped cream!