Olivia's chocolate cake

Method

1. Preheat the oven to 180°C/gas 4.

2. In a bowl, whisk the eggs and caster sugar together until light and pale (it should leave a trail with the whisk that lasts for around 20 seconds).

3. Sieve in the flour and cocoa and fold in carefully with a spatula. Pour into a non-stick cake tin and cook for 20-25 minutes in the oven.

4. When cooked, remove from the oven and allow to rest in the tin for 5 minutes then turn out onto a wire cooling rack.

5. To make the chocolate cream, pour the whipping cream into a bowl. Sieve the cocoa and icing sugar into the cream and whisk the mixture until stiff.

6. Cut the cake in half horizontally, spoon some sugar syrup or fruit purée onto the cake, add a spoonful of the chocolate cream and spread all over.

7. Place the other half on top and press down gently.

8. Using a palette knife, spread the remaining cream around the sides and over the top.

9. Smooth and level the cream with a warm knife and garnish with all your favourite chocolates.

Cooks Notes:
The sugar syrup can be made with equal quantities of sugar and water.
The fruit purée is simply made by placing your chosen fruit in a food processor so that you get a smooth consistency or by pounding it. You can also push the fruit though a sieve as in the case of raspberries.

Comments                        add a comment

Be the first to add a comment...

Ingredients

4 Eggs
125g caster sugar
100g plain flour
25g Cocoa powder
4 tbsp sugar syrup, or fruit purée
assortment of chocolates, for the topping

For the chocolate cream:

30g Cocoa powder
30g icing sugar
500ml whipping cream

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Special offers on wine
Great discounts on cookware