10 Inch By 4 Inch Deep Chocolate Cake
We have converted our gorgeous Chocolate Cake for you, so that you can create a deep chocolate cake with all the softness and flavour of our smaller version.
Ingredients
700g Self raising Flour (If using Plain add 2 tsp of baking powder too)
2tsp Bicarb
Pinch of Salt
600g Caster Sugar
400g Light Brown Sugar
( you can use 1kg of Golden Caster Sugar instead as I did in the video below)
220g Cocoa Powder
450ml/g Cooled Boiled Water
200ml/g Vegetable Oil
200g Melted Unsalted Butter
8 Large Eggs
2 tsp Vanilla Extract
120g Sour Cream
1 tsp Coffee Powder
METHOD
Pre heat your oven 150C/130C Fan/Gas 2/300F
Line and grease a 10 inch tin
Combine flour all the dry ingredients, bi- carb, baking powder, salt, sugars and cocoa using your spatula or paddle attachment on the mixer.
In another bowl, whisk together all of the wet ingredients, water, oil, eggs, vanilla, melted butter, coffee and sour cream.
Then, either on low with a stand mixer or using a whisk/spatula, mix together until fully combined.
Do not over mix, just until its all combined, this is a wet mix so don’t worry it is right.
Pour into your tin.
Put into the pre-heated oven and pop your timer on for 3 hours. (all timings vary in different ovens)
Cake will be done when there is no wobble, and it bounces back to the touch or a cocktail stick comes out clean.
I recommend covering the cake with parchment to keep it protected from the heat and lovely and spongy (I wanted to say “moist” but people don’t like that word, so I didn’t say it!!!!!)
Make it stand out
Buy your delicious Barry Callebaut Cocoa Powder
