I was recently asked to take a cake up to my mothers for a spot of tea, it ended up being like the great British bake off with the family contributing and becoming highly competitive!
This was my effort, very deep chocolate flavour,gooey chocolate filling finished with praline and toasted flaked almonds for added texture.
175g soft butter
175g wholemeal self raising flour
1 rounded tbsp cocoa powder
1 rounded tsp baking powder
175g light soft brown sugar
3 large eggs
For the filling and topping:
125g light soft brown sugar
170g tin of evaporated milk
125g dark chocolate, (50-55% cocoa solids)
50g butter, softened
Vanilla extract to taste
Toasted flaked almonds to decorate
Pre heat the oven to 170C. Lightly grease a 20cm square or round cake tin and line the base with baking parchment.
Place all the cake ingredients in a bowl and mix them together. You should end up with a mix that drops of the spoon when you tap it on the side if the bowl.
Spread the mixture evenly in the prepared tin and bake in the oven for about 40 minutes or until springy in the centre.
Remove from the oven, carefully turn out of the tin and allow to cool on a wire rack. Cut the cake in half down the centre. So you have two brick like slabs.
For the filing combine the sugar and the evaporated milk in a heavy sauce pan. Heat gently to dissolve the sugar . Bring to the boil and simmer for 6 minutes. Remove from the heat and whisk in the chocolate, followed by the butter and vanilla extract.
Place the mixture in a bowl and allow to chill for about 30 minutes for it to thicken. Remove for the fridge, give it a good mix . Spread half on the sponge , place the other sponge on top. Use the remaining chocolate mix to cover the cake using a spatula. decorate the top with flaked almonds.
When making the cake, have all your ingredients at room temperature . They will mix better all at the same temperature.
If the cake mix is to thick, add a little water to loosen.