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Devil’s Chocolate Cake
Devil’s Chocolate Cake
Don’t take this Stork secretwith a pinch of salt! Adding a little to chocolate recipes will deliver in big bang flavour. Introducing our new weekly tips and tricks to make sure you get the perfect bake – every time!
Don’t take this Stork secretwith a pinch of salt! Adding a little to chocolate recipes will deliver in big bang flavour. Introducing our new weekly tips and tricks to make sure you get the perfect bake – every time!
Prep time
45 minutes
Servings
1
Difficulty
Easy
Ingredients
Cake
80g cocoa powder
350g light muscovado sugar
300ml boiling water
300 grams Stork
150g dark chocolate, roughly chopped
6 eggs, beaten
1 tbsp vanilla extract
220g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
Pinch of salt
Chocolate ganache
200g milk chocolate
100g dark chocolate
100g Stork
250ml Elmlea Double
To finish
Sprinkling of salt
Instructions
how_make
Heat over to 150C fan
Place all cocoa powder and 100g sugar into bowl and whisk in the boiling water until smooth
Melt the Stork with the remaining sugar. Add in the chocolate and slowly melt together
Pour over the sugar mixture, and beat in the eggs and vanilla extract until fully combined
Sieve in the flour, bicarbonate of soda and baking powder and gently fold in
Divide equally between x2 23cm cake tins (lined and greased) and bake for 30 minutes until a skewer comes out clean
To make the ganache, place a bowl above a pan of simmering water and melt both chocolates together with the Stork
Once the chocolate has cooled, whisk in the Elmlea Double a couple of tablespoons at a time
Once the cake has cooked and cooled completely, spread a third of the icing in the centre, sandwich the cakes and then spread remainder of the ganache on top of the cake (and around the sides if preferred)
To truly bring out the chocolate flavour, use our #StorkSecrets and sprinkle a healthy dash of salt
