A rich, moist luxurious chocoholic dream cake with a chocolate biscuit base, a dark 72% cocoa chocolate topping and finished with yes more dark 72% cocoa rich chocolate sprinkled over the top!
The biscuit base adds a crunchy texture beneath an ultra-rich chocolate treat whilst the tart darkness of the chocolate veil over this devilishly naughty dessert balances out the taste buds.
Serve with crème fresh, a dollop of fresh cream or a scoop of vanilla ice-cream for a devil of a treat!
Devil’s Chocoholic Dream Cake
A rich, moist luxurious chocoholic dream cake with a chocolate biscuit base, a dark 72% cocoa chocolate topping and finished with yes more dark 72% cocoa rich chocolate.
8
servings30
minutes30
minutes320
kcalIngredients
- For the Cake
150 g Caster Sugar
150 g Softened Butter or Olive Spread
100 g Self Raising Flour – Sieved
50 g Good Quality Cocoa Powder – Sieved
Half a teaspoon of baking powder
3 Medium Free Range Eggs,
- Biscuit Base
50 g Melted Butter
50 g Caster Sugar
1 tbs Cocoa Powder
100 g Crushed Digestive Biscuits/Graham Crackers if in USA
- Dark Chocolate Topping
150 g bar of good quality dark chocolate, try to use one containing at least 60% or 72% Cocoa Solids.
A few table spoons of full cream milk, I prefer to use Jersey full cream milk.
A couple table spoons of sifted icing sugar.
Directions
- Start by preparing a medium sized non-stick cake tin, if you have one with a push out bottom I would advise you to use it for ease of moving once cooled.
- Grease thoroughly and line with greaseproof paper then grease the liner.
- Pre-heat the oven to 180c, 350f, Gas Mark 4, Moderate oven.
- Take 50g of Butter and melt gently in a pan or alternatively in a microwave.
- Add to the melted butter the 50g of caster sugar and mix well before adding the 100g of crumbled digestive biscuit.
- Once fully combined this can be carefully pressed into the base of your tin evenly before putting it into the fridge.
- Now cream together the 150g caster sugar and 150g butter until a light pale colour.
- Next, combine together the 100g of sifted SR flour, 50g of sifted cocoa powder and half a teaspoon of baking powder.
- Separate the 3 eggs, putting the yolks into a separate bowl.
- Whisk the egg whites until they form white, soft peaks either by hand whisk or electric whisk.
- Gradually add the cocoa/flour mixture to the creamed sugar and butter mixture, adding the egg yolks in slowly and then folding in the whisked egg whites until you have a lovely smooth and glossy mixture.
- Pour the chocolatey mixture on top of the biscuit base evenly and put on a baking tray to bake in the oven for 30 – 40 mins depending on your oven and whether it is fan assisted.
- Once out of the oven and cooled enough, be extremely careful when removing from its tin, a delicate procedure.
- Preparing the dark chocolate topping
- Begin by bringing to the boil a pan of water, then sit a heatproof bowl over the pan.
- Bring down the heat and break up ¾ of the dark chocolate into the bowl stirring gently until fully melted.
- Now slowly stir in 2 tablespoons of sifted icing sugar and enough of the full cream milk for an even and spreadable consistency.
- Pour the dark chocolaty topping on top of the centre of the cooled cake and using a flat spatula gently spread out towards the edges evenly until fully covered with an even finish.
- Let this cool a while before grating the remaining chocolate over the top to complete your devils chocoholic dream.
Other decorative ideas would be useful for converting this into a Halloween treat, a Christmas Delight or an Easter Dream.
Or you could just plain spoil yourself any time of the year. Tastes perfect with a drop of cream and makes a wonderful accompaniment to a cup of fresh roasted coffee!! 🙂
