Sticky Chocolate Cake
IMP (International Masters of Publisher's) Grandma's KITCHEN/ Tradional Baking .
grandma's secrets : Grandma always added a teaspoon of flour when whisking in the eggs . She said this prevented the mixture from curdling or separating , which would cause the cake to sink during baking
Sticky Chocolate Cake
IMP (International Masters of Publisher's) Grandma's KITCHEN/ Tradional Baking .
grandma's secrets : Grandma always added a teaspoon of flour when whisking in the eggs . She said this prevented the mixture from curdling or separating , which would cause the cake to sink during baking
Open in Cookpad AppSteps
- 1
Preheat oven to 180 oC/ 350 oF/Gas 4. Lightly oil the base and sides of a 20cm/ 8in round cake tin. Line with greaseproof paper
- 2
Mix cocoa to a paste with the boiling water. Allow to cool
- 3
Melt 100g/ 4oz chocolate in a bowl set over a pan of simmering water. Beat together the butter, vanilla and sugar until light and fluffy. Whisk in eggs one at a time, adding a teaspoon of flour with each addition. Whisk in melted chocolate and cocoa paste
- 4
Sift together the flour and baking powder. Fold into cake mixture, along with the sour cream. Spoon into the prepared tin. Make a slight hollow in the centre, then smooth sides level
- 5
Bake in the oven for 50 - 55 minutes, until firm to the touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely
- 6
Cut the cake horizontally into three layers. For the filling, warm the jam and stir in the rum. Use to sandwich together the layers
- 7
For the icing, melt the chocolate, stir in cream and beat until smooth. Cool, then beat with a whisk. Chill for 5 minutes, then whisk again and use to cover the top and the sides of the cake
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