Baking Tuesdays: Chocolate Cake FAIL

Today we decided to bake a chocolate cake. It didn't exactly go according to plan but we thought we'd show you anyway.

Firstly, we didn't have two sandwich tins, which is what you're supposed to use, but we decided to use a bowl instead. We also couldn't find any cocoa powder in the shop, so we used hot chocolate powder instead, it is kind of the same thing but has dried milk and sugar added into the powder. Consequently, this made the cake turn out wrong.

Anyway, here is our fail video of making the chocolate cake and the recipe is underneath if you want to try it, enjoy!

Recipe

Ingredients

50 g (2 oz) sifted cocoa powder

6 tablespoons boiling water

3 large eggs

50 ml (2 fl oz) milk

175 g (6 oz) self-raising flour

1 rounded teaspoon baking powder

100 g (4 oz) softened butter

275 g (10 oz) caster sugar

FOR THE ICING AND FILLING

150 g (5 oz) plain chocolate

(39 per cent cocoa solids)

150 ml (¼ pint) double cream

Method

1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) deep sandwich tins then line the base of each tin with baking parchment.

2 Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.

3 Bake in the pre-heated oven for about 25–30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4 To make the icing, break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.

5 Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.