This recipe is delicious, but you'll never be able to eat the whole thing on your own, so if you're making it just for you, I would suggest giving some away :). It comes from a book called "America's Best: Lost Recipes" that Rob brought back for me from the US. I made it last weekend for a BBQ and everyone loved it, including Rob's dad who doesn't like chocolate - LOL.
Here is a piccie of my cake:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstartch (corn flour to the UK)
- 1/2 tspn salt
- 2 cups half and half (UK can use evaporated milk)
- 1 cup milk
- 6 ounces unsweeted (dark) chocolate, chopped
- 2 tspns vanilla extract
- 1 1/2 cups all-purpouse (plain) flour
- 2 tspns baking powder
- 1/2 tspn baking soda (bicarbonate of soda)
- 1/2 tspn salt
- 8 tlbspns (1 stick) (113g) unsalted butter
- 2/4 cup cocoa powder (recipe said Dutch-processed - no idea what that means, I used Morissons cocoa powder :))
- 1 cup brewed coffee (room temp)
- 1 cup buttermilk
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tspn vanilla extract
- Balloon whisk
- Electric whisk
- measuring cups/spoons
- 3 bowls - one large, two medium
- 2 8inch sponge tins (the ones that are about an inch high)
- greaseproof paper
- large saucepan
- wooden spoon
First off, if you can, make the cake and the pudding the night before you want to use them and then assemble them an hour or so before you need them. Make sure there is plenty of room in the fridge.
To Make the Pudding
- Use the baloon whisk to mix the sugar, cornstarch, salt, half and half (or evap milk) and milk in a large saucepan.
- Put the pan over medium heat and add the chocolate, and whisk constantly until all the chocolate is melted and mixed in.
- Keep stirring and when the mixture starts to bubble take it off the heat.
- Whisk in the vanilla.
- Pour into a medium bowl and cover with cling film immediately. Push the cling film down onto the pudding surface so that it completely covers it - this will stop a skin forming on it. Then put it in the fridge to cool (min 4 hours).
To Make the Cake
- With this cake I recommend measuring out all your ingredients first into little bowls or onto plates so you have it all to hand, including cracking the eggs into a cup. I had to make it twice because I forgot something the first time and the cakes came out like leather - LOL.
- Adjust the oven rack so that it is in the middle of the oven and preheat to 325F/163C/Gas Mark 3
- Cut two rounds of greaseproof paper to fit in the bottom of your cake tins. Grease the tins, put in the paper and flour the edges.
- Put the flour, baking powder, baking soda and salt into a medium bow and mix, then set aside
- Melt the butter in a large saucepan and add the cocoa. Stir in with the wooden spoon and cook for about a minute.
- Transfer the cocoa mixture to a large bowl (use the spatula to make sure you have it all).
- Whisk in the coffee (use the balloon whisk because if you use the electric whisk at this stage you will paint the kitchen with the mixture ;)).
- Whisk in the buttermilk.
- Whisk in the sugars until dissolved.
- Whisk in the eggs and the vanilla (you can swap to the electric whisk now).
- Slowly whisk in the flour, and I mean slowly - do about 1/4 cup at a time and make sure there is plenty of air in the mixture. Keep it light or your cake won't rise enough.
- Put half the batter in one cake tin and half in the other. Then put in the oven for 30-35 mins (until you can stick a skewer into the top and bring it out clean).
- Take the cakes out of the oven and leave them to cool for for a few minutes before turning them out onto a wire rack to cool completely. Once they are room temp, put them in an airtight tin and leave them for a while until they are completely cold.
- Take the cakes and cut them in half horizontally so you have four cake layers.
- Take one cake layer and crumble into medium crumbs (a little cocoa powder on your hands really helps this process.
- Place one of the remaining cake layers on your cake board/plate.
- Take 1 cup of the pudding and spread it in a thick layer on the cake.
- Place a second cake layer on top of this.
- Take another cup of the pudding and spread it in a thick layer on the cake.
- Put the last cake layer on top.
- Use the remaining pudding to completely cover the cake. Word of warning, do not put too thick a layer on the side or you will end up with a cake with a skirt like I did. Put most on top and a thinner layer around the side.
- Take the cake crumbs and press lightly into the pudding to form a coating. The best way to do this is to put a layer of crumbs over your hand and then press your hand to the cake - it's messy, but it works.
- Refrigerate the cake until needed.
I served it with double (thick) cream and strawberries. Only a small slice is needed as it is very rich.
It will keep for 2 to 3 days in the fridge.