Chocolate Chocolate Cake

    Chocolate Chocolate Cake

    7saves
    4hr15min


    19 people made this

    About this recipe: This is our family recipe. It is incredibly rich, dense and moist. Fantastic for a special occasion or whenever you need that chocolately chocolate fix.

    Ingredients
    Serves: 16 

    • 350 g dark chocolate chips
    • 350g dark chocolate chips
    • 2 tablespoons instant coffee
    • 2 tablespoons of instant coffee granules
    • 5 tablespoons water
    • 5 tablespoons of water
    • 120 g butter
    • 120g butter (softened)
    • 120 g margarine
    • 120g margarine (softened)
    • 400 g caster sugar
    • 400g caster sugar
    • 6 large eggs, separate yolks and whites
    • 6 large eggs, separated into yolks and whites
    • 140 g plain flour
    • 140g plain flour
    • icing sugar, for decoration
    • Icing sugar, for decoration

    Directions
    Prep:15min  ›  Cook:1hr  ›  Extra time:3hr cooling  ›  Ready in:4hr15min 

    1. Preheat the oven to 180 degrees C / Gas Mark 4.
    2. Preheat the oven to 180 degrees C. Grease and line a 23cm springform cake tin so that the baking paper comes up about 2 cm on the sides.
    3. Melt the chocolate with the coffee and water in a glass bowl in the microwave, until chocolate is almost completely melted. Remove and whisk until mixture is smooth. Set aside to cool.
    4. Place the chocolate chips, coffee and water in a microwave safe bowl. Microwave until chocolate is almost melted. Remove and whisk until mixture is smooth. Set aside to cool.
    5. In a mixer, beat the butter and margarine together at medium speed until creamy. Gradually beat in sugar until light and fluffy. Gradually add the egg yolks one at a time, beating them well after each one.
    6. Using a hand held mixer, beat butter and margarine together in a large bowl until creamy. Gradually beat in sugar until light and fluffy.
    7. Slowly add the flour to the mixture and beat at a slow speed. Add the cooled chocolate to the mix and blend thoroughly.
    8. Gradually beat in egg yolks one at a time, beating well after each addition. Slowly add the flour and beat at a low speed. Add the cooled chocolate to the mix and beat again.
    9. In a separate bowl, beat the egg whites until foamy. Then increase speed and beat until stiff but not dry. Fold the egg white mixture, one third at a time, into the chocolate mixture until it is blended thoroughly.
    10. In a separate bowl, beat the egg whites until stiff. Fold egg white mixture, one third at a time, into the chocolate mixture until blended thoroughly.
    11. Grease a 23cm cake tin with deep sides. Wrap the bottom of the tin securely with greaseproof paper or foil, so it comes up to about 1 1/2cm on the sides.
    12. Pour the mixture into the cake tin. Bake for I hour. The cake is ready when a skewer inserted about 2cm from the side of the tin comes out clean. Note that the cake is very dense, so the top may crack when baking.
    13. Pour mixture into cake tin and bake for 1 hour. The cake is ready when a skewer inserted about 1 1/2 cm from the side of tin comes out clean. Note that the cake is very dense and the top may crack when baking.
    14. Cool in the tin for 10 minutes to allow the cake to set. Then remove from the tin, and allow to cool completely, which may take several hours.
    15. Cool cake in tin for 10 minutes to allow it to set. Then remove from the tin and allow to cool completely, which may take several hours. Sift icing sugar lightly over the top for decoration.

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