Recipes

Chocolate Cake with a twist

You can’t have Sunday dinner without indulging in something sweet afterwards, especially with chocolate cake. Who doesn’t like chocolate cake?

You can’t have Sunday dinner without indulging in something sweet afterwards, especially with chocolate cake. Who doesn’t like chocolate cake?

Tangy balsamic vinegar with a hint of cranberry and orange, this chocolate cake is the perfect way to end any Sunday dinner.

Ingredients

  • 25g Butter
  • 225g Caster sugar
  • 4 x Medium eggs
  • 175g Self-raising flour
  • 50g Dark cocoa powder
  • 100ml Milk chocolate
  • 200g Butter softened
  • 400g Icing sugar
  • 5 Tbsp cocoa powder
  • 2 Tbsp milk
  • 1 Tbsp cranberry and orange infused balsamic

Method

  • Preheat your oven to 180c
  • Grease and line two 20cm (8 inch) sandwich tins
  • Cream together the butter and sugar until fluffy, add the eggs and gradually beat
  • Fold in the flour and cocoa powder with a metal spoon and mix with the rest of the mixture
  • Pour half the mixture into each sandwich tin and bake for 25 minutes until golden and brown
  • To make the buttercream, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs
  • Leave the melted chocolate to cool for 5 mins
  • Mash the butter and icing sugar together. Sift in the cocoa and pour in the melted chocolate and milk. Mix again until smooth
  • Remove from the oven and place onto a cooling rack
  • On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top
  • Serve with a generous drizzle of cranberry and orange infused balsamic
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