Chocolate Streusel Cake

Difficulty: Medium

Ingredients:

  • 275g of plain flour
  • 1 tablespoon of baking powder
  • 75g of caster sugar
  • 150ml of milk
  • 2 eggs
  • 100g butter, melted and cooled
  • 2 tablespoons of cocoa powder mixed with a tablespoon of boiling water
  • 125g of dark chocolate, chopped into small pieces (I know, time consuming!)
  • More butter for the icing and greasing
  • Icing sugar
  • Extra cocoa powder
  • White and dark chocolate, shaved with a grater

Method

  1. Grease a 9-inch loose botomed tin with a little butter and then line with baking paper
  2. Pre-heat the oven to 190C/375F/Gas Mark 5
  3. Sift together the flour and baking powder before adding and stirring in the caster sugar
  4. Whisk the eggs, milk, melted butter and cocoa mixture together and pour on to the dry ingredients
  5. Add the chopped dark chocolate to the mixture and stir together
  6. Place this mixture into the tin and place in the oven on the middle rack
  7. Keep an eye on the cake and wait until the sponge bounces back easily when you touch it in the centre before taking out the oven and leaving to cool (I don’t think the times on these recipes work 100% so I’m just explaining what it should roughly be like!)
  8. While the cake is baking, you can make the topping
  9. Mix together equal amounts of butter and icing sugar, adding to the mixture as necessary – this is just a matter of judgement, and you should be able to tell if you’ve used too much of one ingredient than the other. Just make sure you have enough butter icing to cover the whole of the top of the cake
  10. Add cocoa powder to the icing mixture and stir in – you can add as much or as little as you like, depending on how chocolatey you want the icing to be
  11. After the cake is cooled, transfer it to a plate and smooth the butter icing on to the top of the cake
  12. Flake white and dark chocolate shavings on the top of the icing to complete the look of the cake

Suggestion: a butter icing is nice but is not as rich as a granache, which would go wonderfully with the sponge of this cake, which isn’t particularly sweet. I haven’t got a granache recipe just yet but when I do I will post it – all I know is that it is more complex because of the nature of its texture in comparison to a butter icing. You may want to track a granache recipe down and adapt it to suuit this cake.

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