Another traditional family recipe, my dad’s birthday cake of choice. Deeply, richly chocolatey. Make it the day before for best results.
For the cake:
- 175g dark chocolate (60% cocoa)
- 110g unsalted butter, softened
- 110g golden caster sugar
- 4 eggs, separated
- 1 egg white
- ½ tsp vanilla extract
- 110g plain flour
- ½ tsp baking powder
For the icing:
- 175g dark chocolate
- 150ml double cream
- 2 tsp glycerin
- 2 tsp smooth apricot jam
- Pre-heat oven to 130C fan (150C)
- Grease and line 20cm springform cake tin
- First melt the chocolate for the cake, then put to one side to cool slightly
- Beat the 5 egg whites in a large, clean bowl to stiff peaks
- In a separate bowl, cream together the butter and sugar until pale and fluffy
- Into this pale yellow puff, beat in the 4 egg yolks one at a time, whisking well after each addition
- Whisk the melted chocolate and vanilla into the creamed butter mixture
- Sift over the flour and baking powder, gently folding in with a metal spoon
- Then add the egg whites, a quarter at a time, folding carefully into the cake batter until no white streaks remain
- Pour and scrape the mixture into the prepared cake tin and bake for 50 mins to 1 hour, until firm and well risen
- Once cooked, allow the cake to cool in the tin for 10 mins before turning out onto a rack. Cool completely before icing
- Make the icing by melting together the chocolate and cream
- Once melted, remove from the heat and stir in the glycerin
- Gently warm the jam to make it easier to spread evenly
- Brush the cake with jam all over
- Stand the cake on its rack on a tray or large plate
- Pour the icing over the cake to cover the top and the sides completely
- Leave to set, which will take 2-3 hours
Sophie cooks 