Classic Cakes: Decadent chocolate cake

I was feeling in the need for a pick me up on the weekend and this is what happened!

Now if that wasn't enough chocolate to perk me up for the day, apparently I thought this would be a good idea too...

Not like I hadn't had enough chocolate at Choccywoccydoodah on Monday!

But anyway, here is how you can make yourself a bittersweet rich slice of chocolate goodness:

1. Prep: Line and grease your baking tin and pre-heat the oven to 160 degrees.

2. Kick start the chocolate: melt 150g chocolate over a bain-marie, allow to cool for a few minutes and then mix in 5 egg yolks.

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3. Beat 200g butter and 100g sugar until a pale yellow and creamy texture, then mix in the egg/chocolate.

4. Whisk the 5 egg whites to form stiff peaks, then add in 120g sugar in parts, whisking as you go along.

5. Beat 1/3 of your egg white/sugar meringue mix into the chocolate mix.

6. Fold in alternate spoonfuls of your egg white/sugar meringue and flour (total 90g).

7. Pour into your cake tin, level and bake for 45 minutes

8. Don't forget to lick the bowl (and the spoon) while you wait for the cake to come out the oven! (This was always my favourite bit!)

Now once it's out the oven, the hard work doesn't stop. This is the real challenge...you have to exert some self control to not dive straight into it and instead watch while it cools. Good things come to those that wait and all, right? ... Definitely.

9. Once it's cool, slice in half and slather that bottom slice with a blend of double cream, crème fraiche and lemon zest (I did say this was decadent). Be generous! Then sandwich the second layer on top. 

10. Then comes the really ridiculous bit: melt some more dark chocolate and double cream on the lowest heat on your stove until it's runny and glossy. Let it cool for a few minutes and literally pour it over the cake. Any bits that drip off the sides, scoop up and pour back on top. Keep going until your cake is coated with a lovely shiny chocolate topping. Allow to cool or just eat straight away like I did!

I topped mine off with some crunchy and sweet pecans, but I think anything goes with chocolate so you could try chocolate buttons/marshmallows/strawberries ... the options are endless.

Happy baking!