This cake is the 14″ version of the 12″ Chocolate Sponge Cake which I have sized up on request but have not tested it as yet so cannot confirm the actual baking times
Cook 3 hrs Plus cooling
910 g unsalted butter
910 g plain chocolate chips
140 ml strong coffee (5 teaspoons instant coffee granules)
4 tsp vanilla extract
910 g plain flour
3 tsp baking powder
3 tsp bicarbonate of soda
1330 g light soft brown sugar (making sure you break down any lumps)
800 ml soured cream
1. Preheat oven to 160C (fan 140C) and gas 4.2.
2. Grease and line the cake tin with two layers of greaseproof paper.
3. Dissolve the coffee granules in hot water and leave to cool.
4. Place the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth (this can be done in a microwave). Stir in the coffee and vanilla extract.
5. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and stir. Beat the eggs and soured cream together in a bowl and pour into the flour mix.
6. Pour in the melted chocolate and mix well, then stir with a wooden spoon until you have a thick, even chocolaty batter
7. Pour mixture into the prepared tin and bake for 3 hrs (don’t open the oven door before 2.5 hrs is up, as this will cause the cake to sink). Check cake is cooked by inserting a skewer which should come out clean. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped in greaseproof paper and in an airtight container.
· 700 g unsalted butter, softened
· 1400 g icing sugar, sifted
· 200 ml carton double cream
· 280 g plain chocolate chips
1. Beat butter until light and creamy then gradually beat in the sifted icing sugar.
2. Pour cream into a small pan, just bring to the boil and add the chocolate stirring until chocolate is melted.
3.Leave to cool for a couple of minutes then stir until very smooth.
4. Leave to cool (but before it starts to set) add the the buttercream and stir well.
5. Take the cake and level off the top using a long knife or a ‘cake leveller’.
6. Put a little chocolate cream on the cake board and place the cake upside down on it
7. Cut the cake into three layers, lifting them off and setting them aside the right way round so that they go back together correctly. Cutting the layers without a cake leveller can be tricky but do not worry if you stray a little, it will not be noticeable on the finished cake.
8. Spread approximately one quarter of the chocolate cream over the bottom layer and position the middle layer back on. Repeat and place the top layer back on. (If the chocolate cream has cooled and become stiff, you can warm it slightly in the microwave, but only a few seconds at a time).
9. Clean up any loose crumbs and then cover the entire cake with the remaining chocolate cream and seal it to the cake board. Smooth and leave to set.
10. You can now cover the cake in fondant icing in the same way as the main wedding cake.
This cake can only be made and iced up to three days in advance of the event as the fondant icing will start to go soft.
Alternatively if you wish you can make half the amount of chocolate cream and use this to fill the cake. Then using 600 grams of melted white chocolate, cover the entire outside of the cake with chocolate. Leave to set and this gives a lovely firm base on which to decorate. The fondant will stay firmer and the cake will also stay fresh longer because it is sealed.