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Ultimate Chocolate Cake!

My Take on Death by Chocolate Cake....

By Anabel HudsonPublished 7 years ago 2 min read
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Let the dribbling commence!
A lot of shopbought chocolate cakes look very nice and scrummy but are often pretty dry. I set out to come up with a recipe to suit the choc lovers like me.

All of the below-listed ingredients were purchased from Sainsburys.

Ingredients

  • Chocolate Sponge Mix (You will need 2 medium eggs & water) - £1.00
  • Food Thoughts Fairtrade Cocoa Powder (125g) - £2.35
  • Taste The Difference Belgium Milk Chocolate Chips (150g) - £1.40
  • Carnation Light Condensed Milk (405g) - £1.35
  • Double Cream (300g) - 95p
  • Squeezy Chocolate Sauce (300g) - £1.50

Let's get baking!

  1. You are going to need a suitable cake tin before starting. I settled for an 8x8 square tin. Cover the bottom and the sides of the tin with baking or grease proof paper.
  2. Pre-heat your oven to 180C/ Fan 160C/ 305F/ Gas Mark 4.
  3. Put the sponge mix into a clean mixing bowl. Add 2 medium eggs and 8 tbsp (120ml) of water. Mix using a hand whisk or electric whisk until blended.
  4. Pour the mixture into the tin and place into the middle of the preheated oven. Cooking time: 18 to 20 minutes. Double check by using a skewer. If the skewer comes out clean you're all good. If not, place back into the oven and check again in a few minutes time.
  5. Remove the cake from the oven. Keep the cake in the tin whilst it cools. The tin is going to help the cake keep its shape once we start adding more fluids!
  6. Whilst the cake is cooling, melt half of the chocolate chips in the microwave using a microwave safe bowl (Being careful not to burn the choc!). Open the tin of sweetened condensed milk. Gradually add the condensed milk to the melted chocolate. I use about 3/4 of the tin. Keep on blending until well mixed.
  7. The cake has cooled slightly. Using a standard wooden spoon, stab holes into the top of the cake. Make sure the holes go down about half way into the cake. This will allow the milk and chocolate mixture to soak into the cake properly. Add the condensed milk and chocolate mixture evenly over the top of the cake. I use a spreading knife to ensure the mixture is over the entire cake and sinking into the holes. Leave the cake on the side to continue cooling.
  8. In a clean mixing bowl, pour in the double cream and add 2 tbsps of the cocoa powder. Using a hand whisk or an electric whisk, whisk the mixture until fully whipped. I like to add in a tbsp of icing sugar. Usually, this would make the cream quite sickly but it helps compliment the bitterness of the cocoa powder. Cover the bowl with clingfilm and place into the fridge for later. I find the cream is more solid after being in the fridge for 30 mins or so.
  9. Check the temp of the cake and if cool enough, also place into the fridge for at least 30 minutes.
  10. Once the cake is cold, remove from the fridge. Don't forget to grab the cream!
  11. Using a spreading knife, spread the cream over the top of the cake.
  12. Scatter the remaining chocolate chips over the top of the cream.
  13. Drizzle chocolate sauce over the top.
  14. DONE!!!!! Now enjoy!

I hope you enjoy this cake as much as I do. It is definitely a winner at our family BBQs!

how torecipe
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