Special Day Cocoa Cake

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 5 large eggs
  • 5oz caster sugar
  • 5oz plain flour
  • 1 level teaspoon baking powder
  • A few drops of vanilla essence
  • 1 level tablespoon cocoa
  • 6oz butter
  • 10oz sifted Icing sugar
  • 3 tablespoons cocoa
  • 2oz grated plain chocolate

    Method

    Grease a tin measuring fourteen inches by ten inches, and an eight-inch round tin, and line with greaseproof paper. Whisk the eggs and sugar together in a bowl placed over a pan of hot water, until really thick. The whisk should leave a good trail. Sieve the flour with a pinch of salt and the baking powder, and fold carefully into the mixture with the vanilla essence, leaving no pockets of dry flour. Place a good half of the mixture into the prepared rectangular tin. Gently shake the tin to level off the surface. Sieve the one tablespoon cocoa and fold into remaining mixture. Place in the round cake tin, levelling off the surface again. Bake the cakes one above the other at 400°F, 200°C, gas mark 6 for 10-15 minutes, until cooked and springy to the touch. The bottom cake may take a little longer to cook. Turn out on to a wire tray to cool.

    To assemble the cake: cream together the icing sugar and butter to make a buttercream. Keep out one tablespoon of the plain buttercream for the top. Blend the three tablespoons cocoa with a little boiling water and beat into remaining buttercream. Cut the rectangular cake lengthways into five fourteen-inch even-sized strips. Split the chocolate cake in half, spread the cut surfaces with chocolate buttercream. Spread the strips of cake with buttercream and form into a circle, placing it on a round of chocolate cake as you do so. Use all the plain sponge to make a complete spiral. Place the remaining chocolate cake on top. Cover with chocolate buttercream, coat the sides with grated chocolate, then lift on to a plate. Soften the plain buttercream with a little hot water; pipe straight lines about an inch apart on the top of the cake. Make a ‘feather’ pattern by drawing a skewer in alternate directions across the lines.