Adapted from Crazy for Chocolate
I made this cake for my father’s birthday. As the name clearly states, it is very chocolatey and the chocolate chips add an extra touch to it. You can decorate it with the chocolate zig-zags to make it extra pretty.
- 125 g (4 oz) butter
- 1 cup (185 g/6 oz) Brown sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1/3 cup (40 g/1 1/3 oz) self-raising flour
- 1 cup (125 g/4 oz) all-purpose flour
- 1 tsp baking soda
- ½ cup (60 g/2 oz) cocoa powder
- ¾ cup (185 ml/6 fl oz) buttermilk
- ½ cup (90g/3 oz) dark chocolate chips
- Preheat the oven to 350F (180C). Grease an 8-inch round cake pan.
- In a large bowl, combine the butter and sugar with an electric beater until light and creamy. Add eggs gradually, beating well after each addition. Add vanilla.
- Sift the flours into a medium bowl. Add the baking soda and cocoa powder until combined.
- Using a metal spoon, fold the flour and cocoa mixture alternately with the buttermilk into the butter mixture. Stir until combined and smooth. Add the chocolate chips.
- Pour the mixture into the prepared pan and smooth the surface. Bake for 50 to 60 minutes in the preheated oven until a toothpick comes out clean when inserted into the center of the cake. Leave the cake in the pan for 30 minutes. Then transfer the cake to a wire rack to cool completely.
- 100 g (3 1/3 oz) butter
- 100 g (3 1/3 oz) dark chocolate, chopped
- Melt the butter and chocolate in a small microwavable bowl according to the microwave instructions on the chocolate’s packaging.
- Allow to cool.
Assembling the Cake
- Chocolate cake (recipe above)
- Icing (recipe above)
- Chocolate zig-zags, optional (instructions below)
- Once the cake and icing are cool, spread the icing evenly over the top of the cake.
- Top and decorate with the chocolate zig-zags.
The Chocolate Zig-Zags
100 g (3 1/3 oz) dark chocolate or chocolate chips
- Wrap a rolling pin with baking paper.
- Place the chocolate in a microwavable bowl and melt it according to the directions on the packaging.
- Pour the chocolate into an icing bag or piping bag. Drizzle the chocolate over the wrapped rolling pin in zig-zag patterns.
- When set, carefully lift off with a flat-bladed knife.
- Store in an airtight container in the refrigerator between sheets of greaseproof paper.
Comments: This is a beautiful, delicious, decadent cake. It is also quite simple. The only suggestion I can make is to add confectioners’ sugar to the icing. The picture in the book shows the cake with a nice, thick layer of frosting. However, if you follow the directions for making the icing, you get an icing that’s more like a ganache. If you like the ganache, that’s fine; next time I make this cake, I will try adding confectioners’ sugar to get something more like a frosting. It is also essential that you keep the zig-zags in the refrigerator because they will melt.