Organic Chocolate Cake
*Recipe adapted from the wonderful Nigella Lawson’s “Devil’s Food Cake”
Ingredients:
50g best-quality Organic Coca Powder (sifted)
100g Muscovado Sugar
250ml Boiling water
125g Unsalted Butter (plus some for greasing baking tins)
150g Caster Sugar
225g Plain Flour
½ tsp Bicarbonate Soda
½ tsp Baking Powder
2 tsp Vanilla extract
2 Eggs
Icing
125ml Water
30g Muscovado
175g Butter
300 g Organic Dark Chocolate (finely chopped)
Method:
Preheat oven to 180°C.
Put the coca and muscovado sugar into a bowl and pour in the boiling water, whisking till fully
combined.
Cream the butter and caster sugar together, beating until pale and fluffy.
In another bowl, stir 225grams of flour and half a teaspoon of baking powder and bicarbonate soda
together.
Dribble two teaspoons of vanilla extract into the creamed butter and sugar. While mixing drop in 1
egg.
Still mixing, scoop in some of the flour mixture in, followed by the second egg, then the remaining
flour mix
Fold in the chocolate, being careful not to crease.
Divide the batter into 2 prepared greased pans and bake for about 30 minutes.
While they’re baking we can get on with our icing.
Icing:
Put 125mls of water, 30 grams of muscovado sugar and 175g of butter in a pan and melt over low
heat.
When the icing begins to bubble, remove and mix in the chocolate, stirring until it’s smooth and
glossy.
Once the cakes have cooled, place on a stand and smother in luscious chocolate icing.