I made a promise to some of my colleagues at Glam that I would bake them a cake and as one of my colleagues is Hungarian I took inspiration from the Hapsburg’s traditional confectionary. I am not particularly artistic so my efforts are always going to be rustic rather than looking as if it has been picked up at a patisserie but at least it gives it a real homemade feel. This chocolate cake is a simple chocolate sponge with a mocha buttercream filling and a chocolate and brandy icing topping. I have made this cake once previously and I made the icing on top a lot thiner so it literally ran off the spoon and covered the whole cake and sides but this time I made it thicker and piled it on the top. Depsite the sugar and butter content of the cake, it contains no preservatives or artificial colourings or flavourings and is surprisingly light and not sickly, making it the perfect little treat for your family or friends!
Ingredients
For the cake
125g soft butter or margarine
125g caster superfine sugar
125g self-raising flour (or plain flour plus 1 tsp baking powder)
2 eggs
2 tbsp drinking chocolate
2 tbsp cocoa
1 tbsp cold milk
1 tsp vanilla extract
For the buttercream filling
75g butter
1 egg yolk
175g icing sugar
1 1/2 tbsp cocoa
2 tbsp strong espresso coffee made with 1/1/2 tbsp hot water
1 tsp brandy
1 tsp vanilla extract
For the chocolate icing
125g plain dessert chocolate (70% cocoa solids)
15g butter
2tbsp water
225g sifted icing sugar
1 tsp brandy
1 tsp vanilla extract
Instructions
For the cake
Preheat oven to Gas No. 4 or 180 degrees Celsius
Lightly grease two 7-inch sandwich tins
Put all the ingredients into a bowl
Beat by mixer or wooden spoon until smooth and creamy
Divide the mixture between the tins, smooth level with a spatula
Bake the sandwiches for 25 minutes until springy to touch
Allow to cool on a cooling rack
For the buttercream
Cream the butter until creamy in texture and light in colour
Beat in the egg yolk
Sift together the sugar and cocoa and beat into the butter alternating with the coffee
Add the brandy and vanilla extract and beat until smooth and easy to spread
When the two cakes are cool spoon the buttercream spread over the top of one and place the other on top of that
Place in refrigerator to set the buttercream slightly
For the chocolate icing
Break up the chocolate and place in small thick-bottomed pan with the butter
Add the water and warm over a gentle heat, stirring with a wooden spoon until a smooth cream is formed
Gradually stir in the icing sugar, adding more water if necessary to achieve the thickness of the icing you desire
Stir in the brandy and vanilla extract
Take cake from refrigerator and ice the top of the cake and sides if desired
Place in refrigerator for 1 hour to set icing
Store in an airtight container in a cool place
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