Chocolate Cake

This is a proper chocolate cake recipe, for those times when a Victoria sponge recipe with added
cocoa powder just won't do! The pan of water in the oven gives a moist cake and prevents the
crust drying out.

Chocolate Cake Ingredients

· 175g Dark Chocolate Product Code: BC.81110 or B.C50E20

· 200g Butter unsalted
· 200g Allinson Nature Friendly Self Raising Flour
· 300g Billington’s Light Muscovado sugar
· Cocoa Powder Product Code: C.CPEXB1
· 1tsp Baking Powder
· 4 Eggs beaten
Additional Ingredients

· 40g Billington’s Golden Icing Sugar filling, sifted

· Cocoa powder filling, sifted Product Code: C.CPEXB1
· Butter filling, unsalted, softened
· 1tbsp Water filling
Further Additional Ingredients

HB Ingredients, 15 The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL
Sales hotline: 0844 324 4499 General Enquiries: 0845 88 00 799
Email: enquiries@hbingredients.co.uk
www.hbingredients.co.uk
 · 60g Billington’s Golden Icing Sugar sifted
· 20g Cocoa Powder sifted Product Code: C.CPEXB1
· 1tbsp Warm Water

How to make Chocolate Cake

· Preheat the oven to 180 C, 170 C fan, Gas Mark 4. Put some water in a cake tin or
roasting tin and put in the base of the oven. Line 2 x 20cm sandwich tins, with baking
parchment.
· In a small pan set over a very low heat, melt together the chocolate and butter with
100ml water. The mixture will be smooth and glossy.
· Sift together the flour, sugar, cocoa powder and baking powder. Mix in the eggs until
well blended. Stir in the chocolate and butter. Spoon into the prepared tins and smooth
the top. Bake for 30 minutes, until a skewer comes out clean when inserted. Remove
from the tin, and set aside on a wire rack to cool.
· Meanwhile, make the filling and icing. For the filling, beat together all of the ingredients
and refrigerate until required. For the icing, mix together the sugar, cocoa and dried egg
white, then stir in the water until a dropping consistency. You may need a little more
water.
· To assemble, put a dab of buttercream filling on the centre of the serving plate, and put
one cake on the plate. Spoon on the remaining filling, and top with the other cake.
· Spoon over the icing - to encourage it to drizzle evenly spoon into the middle, and with
the back of the spoon, make circular motion on top of the cake. Allow the icing to dry for
10 minutes before decorating.
Suggested Products to decorate your cake

· Crystallised Violet Petals 250g, Product Code: CR.VIONA0.25

· Blossom Curls Marbled 1kg, Product Code: CD.BLOMA1
· Blossom Curls Milk 1kg, Product Code: CD.BLOM1
· Blossom Curls Dark 1kg, Product Code: CD.BLOD1
· Vermicelli Milk 1kg, Product Code: CD.VERM1
· Vermicelli White 1kg, Product Code: CD.VERW1
· Vermicelli Dark 1kg, Product Code: CD.VERD1

This is a small part of our decoration range, for full details go onto our website
www.hbingredients.co.uk to view further products.

(for details of the above products, type in the product code into the "Quick Search" box on our
website)

HB Ingredients, 15 The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL
Sales hotline: 0844 324 4499 General Enquiries: 0845 88 00 799
Email: enquiries@hbingredients.co.uk
www.hbingredients.co.uk