Chocolate Cake
Ingredients
- 75 g (3oz) cocoa powder (with extra to dust
)
- 175 g (6oz) baking margarine
- 850 g (1lb 14oz) caster sugar
- 3 medium eggs, beaten
- 250 g (9oz) plain flour
- 4 sachets (4 tsp) dr. oetker baking powder
- 4 tsp dr. oetker liquid glucose
- 3 medium egg whites
- 1 sachet (1 tsp) dr. oetker cream of tartar
- 1 tsp dr. oetker natural vanilla extract
- dr. oetker cake release spray
- 465 ml (16fl.oz) water
Method
- Preheat the oven to
180°C (160°C fan oven, 350°F, gas 4). Spray two, 3 x 20cm (8inch)
diameter Victoria sandwich tins with Cake Release Spray to grease. Sift
75g (3oz) cocoa into a bowl and whisk in 350ml (12fl.oz) of the water.
- Beat the margarine
with 400g (14oz) sugar until well blended. Whisk in the eggs and the
liquid cocoa mixture. Sift the flour and Baking Powder on top, and
carefully blend the ingredients together to form a thick batter.
- Divide the mixture
between the tins and bake in the oven for about 20 minutes until risen
and just firm to the touch. Turn out on to a wire rack to cool
completely.
- For the frosting, put
the remaining sugar, Liquid Glucose and 115ml (4fl.oz) of water into a
saucepan. Heat gently, stirring, until the sugar dissolves. Bring to the
boil and boil until the temperature reaches 115°C (240°F) on a sugar
thermometer. Remove from the heat.
- In a large heatproof
bowl, whisk the egg whites with the Cream of Tartar until very stiff –
as if making meringue. Still whisking, carefully pour the sugar syrup on
to the egg whites. Add the Natural Vanilla Extract and continue
whisking for 4-5 minutes until glossy and stiff.
- Use some of the
frosting to sandwich the cakes together and put on a serving plate.
Generously spread the remaining frosting all over the cake to cover.
Dust with a little extra cocoa powder before serving.
