Are you looking for a cake that makes you sigh with satisfaction and leaves you utterly speechless? Are you looking for a deep chocolate flavour without being too sweet? Are you looking for a gorgeous cake that is easy to make and is invitingly moist in texture?
Then this cake is definitely for you!
I first baked this cake for my daughter’s 18th birthday who wanted a ‘Matilda cake’ and thanks to Rachel whose recipe is easy as it combines simple ingredients for a truly impressive result … a real thumbs up from my daughter! Perhaps the next best thing to the taste, is the moist texture of the cake which surprisingly has no butter – only a small amount of oil!
Recently, I baked this cake for my friend Jeanette’s birthday at our staff Christmas lunch and it has gone down a treat! The recipe which Rachel has posted makes a substantial cake – I have used only half the recipe which easily fits into 2 cake tins which are 7″ in diameter and serves 10 to 12 people.
I have used buttercream frosting where softened butter is whisked with icing sugar, cocoa powder, vanilla extract and a little milk. I particularly like the recipe that Laurie and Nancy have shown as it is easily made without the need to melt chocolate. This buttercream frosting goes very well with Rachel’s chocolate cake.
I have used unrefined golden caster sugar for the cake and unrefined icing sugar for the buttercream frosting which gives the cake an extra depth.
I can only urge you to have a go as it is delicious, memorable and will genuinely impress friends and family, a real treat!