Independence Chocolate cake


That's July 4 over for another year, but I couldn't let it pass without a cake! This double chocolate cake is from the Thermomix fast and easy cooking, but you could easily make it using a stand mixer.

You'll need

  • 100g unsalted softened butter
  • 200g caster sugar
  • 2 eggs
  • 220g plain flour/ cake flour
  • 50g cocoa powder
  • 1tsp bicarbonate soda
  • 240g buttermilk

I made this in 6″ /18cm tins to make it deep and tall, but you can easily use any size up to 22cm, bearing in mind that the layers will be less deep the wider you go. I think there is something impressive about small high cakes!

Cream the butter and sugar until light and fluffy, add eggs beating well between each addition, then add sifted flour and cocoa and bicarbonate. Finally add the buttermilk and tip into prepared tins and bake at 180°c/350°F for about 30 minutes until a skewer comes out clean.

This recipe is in the fast and easy Thermomix cookbook and uses the whisk method, speed 3-4. So easy, so fast!

To finish, you'll need

  • 250g good quality chocolate
  • 250g sour cream
  • 250g whipping cream

Once the cakes are cooled, spread with chocolate filling. Melt 250g good quality chocolate (50° speed 2 in the Thermomix, it'll take about 3 minutes, just check it's fully melted, add 250g sour cream when cooled a little. Alternatively melt in a microwave (carefully!) or in a bowl set over, but not touching, pan of boiling water.

Spread the chocolate filling between the layers of refrigerated cake- much easier to decorate refrigerated cakes- so much easier than the crumb fight you'd have with soft, freshly baked sponge!

You could layer whipped cream with the chocolate, but here I have used the cream for the cover so that the red, white and blue can take shape for the theme.

This is a full proof, deliciously light chocolate cake- do give it a try.


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