Want something very chocolatey, very rich, no need for refrigerated cake? If these are what you are looking for, then this is it. Mary Berry's Death by the Chocolate Cake. Just Look how gorgeous this cake is. Don't have to be super fanciful, neat. Some ripples makes the cake look homemade, just like Mary Berry always says.
She herself doesn't do much fanciful stuffs, yet she brings home baking, home cooking to everyone in England. She is just incredible.
One of my friends asked for this wonderful recipe, thus I am sharing this here with everyone. Made this cake twice: Once 2 years ago for one of my friend's birthday that falls on 12th June, the other this year, where her birthday also falls on 12th June. They are both the same age, but do not know each other. Fated? Maybe... I shall name this as 12th June Chocolate Cake instead.
She herself doesn't do much fanciful stuffs, yet she brings home baking, home cooking to everyone in England. She is just incredible.
One of my friends asked for this wonderful recipe, thus I am sharing this here with everyone. Made this cake twice: Once 2 years ago for one of my friend's birthday that falls on 12th June, the other this year, where her birthday also falls on 12th June. They are both the same age, but do not know each other. Fated? Maybe... I shall name this as 12th June Chocolate Cake instead.
As this name suggest, Death by the Chocolate Cake is really an enriched chocolate cake, coated when rich chocolate simple ganache.
This sponge chocolate cake is very simple to make. No butter, no beating of eggs. Just mix all ingredients together till homogeneous. Simple? Dead simple. This chocolate cake is very moist as well. Everyone loves simple, moist, chocolatey cake, don't we?
First step, to sift the flour, cocoa powder, bicarbonate of soda and baking powder together.
First step, to sift the flour, cocoa powder, bicarbonate of soda and baking powder together.
Measure out milk and oil. I'm making a half recipe here, to git a 14cm cake tin. So if you guys wanna make a smaller cake, you can half the recipe, and instead of baking in a 20cm cake tin, bake in a 14cm cake tin. Unless you want me to go through the boring Maths, use 14cm cake tin for half a recipe, instead of 10cm.
Stir the wet with the dry till combined. It's a lot wetter than your usual cake batter that you bake, but don't worry, everything will come out fine. Bake for 35 mins or until a skewer comes out clean.
Look gorgeous, isn't it? W̶e̶l̶l̶,̶ ̶t̶h̶i̶s̶ ̶c̶a̶k̶e̶ ̶t̶e̶n̶d̶ ̶t̶o̶ ̶h̶a̶v̶e̶ ̶a̶ ̶d̶o̶m̶e̶ ̶o̶n̶ ̶t̶h̶e̶ ̶t̶o̶p̶,̶ ̶s̶o̶ ̶d̶o̶n̶'̶t̶ ̶b̶e̶ ̶a̶l̶a̶r̶m̶ ̶i̶f̶ ̶y̶o̶u̶r̶s̶ ̶c̶o̶m̶e̶ ̶o̶u̶t̶ ̶l̶i̶k̶e̶ ̶a̶ ̶v̶o̶l̶c̶a̶n̶o̶.̶ ̶N̶o̶,̶ ̶I̶ ̶a̶m̶ ̶j̶u̶s̶t̶ ̶k̶i̶d̶d̶i̶n̶g̶,̶ ̶b̶u̶t̶ ̶y̶o̶u̶ ̶g̶e̶t̶ ̶w̶h̶a̶t̶ ̶I̶ ̶m̶e̶a̶n̶.̶ ̶Y̶o̶u̶ ̶w̶i̶l̶l̶ ̶h̶a̶v̶e̶ ̶t̶o̶ ̶t̶r̶i̶m̶ ̶i̶t̶ ̶l̶a̶t̶e̶r̶.̶ My cake domed a bit because of the oven temperature. I know, I know.. I am a "blurr sotong". My oven temperature was a little higher than it is supposed to be. Fan-assisted oven, always place 20°C lower than actual! Remember this Alvin. But you still get to eat the cake first! The dome part, of course, if there is any.
As your cake is done, make your simple chocolate icing. You will need to to melt butter and chocolate together on a baine marie (pronouce "bah-marie"), or water-bath, ensuring that the top bowl doesn't touches the hot water beneath it. Leave to cool for a while, as this will be better when it's a little more set.
When the cakes are cooled, icing is cooled, trim off the top with a sharp knife to level it, spilt the cake into 2 then start to ice! Well, I would say, "chocolate it" actually, but, ooh wells.
Well, basically you are done! But this look very simple and plain right? I mean, of course you can eat it like this, if you can't wait. Mary Berry suggest making chocolate waves for the cake, but I think I can't wait anymore, so nah... I just curled some white chocolate in the middle with my knife. Lovely. The icing will set firm. So there is no need to put the cake into the fridge! Trust me, or rather, trust Mary Berry.
Recipe adapted from Mary Berry 100 Cakes and Bakes
Ingredients
For the cake:
275g plain flour
3 tbsp cocoa powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
215g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml sunflower oil (or any other flavourless oil)
225ml milk
For the icing:
450g plain chocolate, 39% cocoa solids (I used a 45%, you can go up to 60% for a dark chocolate icing)
200g unsalted butter
Directions
1) Preheat oven to 160°C, or 140°C Fan. Grease 2- 20cm cake tin and line base with parchment paper.
2) Sift flour, cocoa powder, bicarbonate of soda and baking powder in a large bowl. Add sugar and mix well.
3) Make a well in the centre of the dry ingredients, and add the rest of the cake ingredients in and mix well until smooth. Pour into tins and bake for 35 mins, or until cakes are well risen and spring back when pressed lightly with fingertips. Turn out on wire rack, remove paper and let cool completely. Cut each cake into half horizontally.
4) To make the icing, add chocolate and butter in a heat proof bowl, placed over a pan of hot water. The water in the pan must not touch the bottom of the bowl or the chocolate may overheat and seize. Stir occasionally till chocolate has melted, then add butter and stir till butter has melted. Leave aside to cool for a while, but work before the icing sets.
5) Place the bottom half of one cake on a wire rack and place baking sheet underneath to catch drips. Spoon a little of the icing on the cake and spread evenly to the sides. Repeat with remaining cake layers and then pour the remaining icing over the top of the cake, and smooth it evenly over the top and sides of cake. Leave to set. No refrigeration needed.
Ingredients
For the cake:
275g plain flour
3 tbsp cocoa powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
215g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml sunflower oil (or any other flavourless oil)
225ml milk
For the icing:
450g plain chocolate, 39% cocoa solids (I used a 45%, you can go up to 60% for a dark chocolate icing)
200g unsalted butter
Directions
1) Preheat oven to 160°C, or 140°C Fan. Grease 2- 20cm cake tin and line base with parchment paper.
2) Sift flour, cocoa powder, bicarbonate of soda and baking powder in a large bowl. Add sugar and mix well.
3) Make a well in the centre of the dry ingredients, and add the rest of the cake ingredients in and mix well until smooth. Pour into tins and bake for 35 mins, or until cakes are well risen and spring back when pressed lightly with fingertips. Turn out on wire rack, remove paper and let cool completely. Cut each cake into half horizontally.
4) To make the icing, add chocolate and butter in a heat proof bowl, placed over a pan of hot water. The water in the pan must not touch the bottom of the bowl or the chocolate may overheat and seize. Stir occasionally till chocolate has melted, then add butter and stir till butter has melted. Leave aside to cool for a while, but work before the icing sets.
5) Place the bottom half of one cake on a wire rack and place baking sheet underneath to catch drips. Spoon a little of the icing on the cake and spread evenly to the sides. Repeat with remaining cake layers and then pour the remaining icing over the top of the cake, and smooth it evenly over the top and sides of cake. Leave to set. No refrigeration needed.
Show you guys the inside of cake I have done some 2 years ago. Random, ugly scatter of the almonds. I know I know.. I am still learning.. But hey! Still looks good on the inside and taste great! If I can do it, donkey years ago, you sure can too! That's how great Mary Berry is. (Okay, I shall stop promoting how good she is. I think you all know what I mean.)
Anyway, I have included a new feature on the right panel, the subscription button. Do subscribe to receive new updates! Many Thanks! Peace.
Anyway, I have included a new feature on the right panel, the subscription button. Do subscribe to receive new updates! Many Thanks! Peace.