Chocolate gateau recipes
Ingredients
- 175 g plain flour
- 50 g cocoa powder
- 1 tbsp baking powder
- 1 tbsp baking soda
- 75 g caster sugar
- 2 medium eggs
- 4 tsp black treacle
- 150 ml vegetable oil
- 150 ml milk
- 175 g chocolate
- 50 ml double cream
- 25g butter
- 50 ml whipping cream
Method
- Heat the oven to 180 C. Lightly butter and line the base of two 7 inch cake tins. Cream the butter and caster sugar together. Sift in the plain flour, cocoa powder, baking powder and baking soda. Fold in the flour mixture using a spoon. Beat in the eggs. Pour in the vegetable oil and milk and mix. Then add in the black treacle and mix well. Once the mixture is well mixed together, divide the mixture into the two cake tins and level off the mixture with a palette knife. Bake for 25-30 minutes until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before turning onto a wire rack to cool.
- For the filling:
- Whip the whipping cream. Melt the chocolate with the butter in a small saucepan. Once melted, remove from the saucepan and mix in the double cream to make the chocolate filling. When the cake has cooled, spread the chocolate filling onto the base chocolate cake. Then spread the whipping cream on top of the chocolate filling. Sandwich the cakes together. If you wish you can use half the mixture of the chocolate filling and whipping cream and spread the remaining mixture on top of the cakes. For the final touch, dust with some cocoa powder, or slice some strawberries and place in the centre of the cake on top of the whipping cream. Enjoy!
Ingredients
- CAKE MIXTURE
- 200g Caster Sugar
- 200g Butter Or Margarine
- 200g Sef Raising Flour
- 4 Eggs
- 2 Tble Spns Cocoa Powder
- TOPPINGS
- 2 Chocolate Flake Bars
- 2 Packs Chocolate buttons
- 100g Icing Sugar Sieved
- 100g Butter Or Margarine
- 2 Tble Spns Cocoa Powder
Method
- Preheat oven to 180 degrees C
- 1. Put the Sugar, Butter/Margarine, flour eggs and cocoa powder in a bowl.
- 2. Mix with a electric whisk until smooth and creamy.
- 3. Pour evenly between 2 separate tins.
- 4. Place in oven for 20-30 minutes.
- 5. Take out of the oven and put on a wire wrack to cool down.
- 6. While the cake is cooling make the butter icing... Mix the icing sugar, butter/margarine and cocoa powder together until thick and creamy.
- 7. Once the cake has cooled down you can then put half the butter icing in the middle of the cake and half on the top of the cake.
- 8. Next break up the flake and sprinkle it on top, then add the buttons to make a fancy pattern. (you do not have to use buttons/flake this is just a suggestion, as it tastes really nice with them).
Ingredients
- 4 oz margarine or butter
- 2 dsp cocoa powder
- ½ tsp rum essence
- ¼ tsp Vanilla essence
- 6 oz left over cake.grated into crumbs
- 4 oz digestive biscuits.made into crumbs
- 2 oz icing sugar. sifted
- 2 oz chopped.mixed nuts
- ¼ pt whipping cream
- 2 oz Plain Chocolate
Method
- 1. Place the margarine or butter in a saucepan and gently heat until melted.
- 2. Remove from the heat and stir in the cocoa powder,rum and vanilla essences and blend thoroughly to a smooth paste.
- 3. Add the cake,biscuit crumbs,icing sugar and nuts and mix together with a wooden spoon,until well combined.
- 4. Press the mixture into the tin and smooth the top level with the fingers.
- Leave to cool,then place in the refrigerator for 1 hr to firm.
- 5. Remove the cake from the tin and place on a serving plate.
- Whip the cream lightly until it forms soft peaks,then spread over the top of the cake with a palette knife.
- 6. Place the chocolate fins on top at an angle.
- To make the chocolate fins:
- Break up the chocolate and melt it in a basin standing over hot water.Line a baking sheet with greaseproof paper.Place an 8-in flan ring on this and spread the chocolate inside the ring to form a circle.Refrigerate for 1 hr.When the circle is firm,remove the ring and cut the chocolate into 8 triangles.
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