Prep Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
- 225g Plain Flour
- 350g Caster Sugar
- 85g Cocoa Powder
- 2 tsp Baking Powder
- 2 tsp Bicarbonate of Soda
- 2 large Eggs
- 250ml Milk
- 125ml Olive Oil
- 3 tsp Vanilla Extract
- 250ml Boiling Water
- 300g Plain Chocolate
- 300ml Double Cream
- Preheat the oven to 180c. Grease and line two sandwich tins.
- Sieve the flour and cocoa powder into a bowl and add all the rest of the ingredients except the water. Mix well.
- Add the water to the mixture, a little at a time until completely smooth.
- Because the mixture is quite wet, make sure you use sandwich tins and not springform cake tins so it doesn’t leak.
- Divide the cake mixture between the two tins and bake them for 20 to 25 minutes, or until the top is firm to touch and a skewer or knife comes out clean.
- Remove the cakes from the oven and let them cool completely in their tins.
- In order to make the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate is melted. Remove it from the heat and whisk the mixture until smooth, thick and glossy. Let it cool until it gets thick enough to spread over the cake.
- Carefully remove the cakes from the tins. Place one cake on your cake tray and cover in icing. Place the second cake on top and use the rest of the icing to cover the cake fully.
Decorate with chocolate curls or cocoa powder. I love homemade pistachio ice cream and I think it goes well with this cake. You could also serve it with your ice cream of choice or a simple pouring cream.