Chocolate Cake with Glaze Recipe

Need I say more… “Chocolate Cake” Decadently rich and moist. Add a scoop of vanilla ice cream and you’re in Heaven.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 300 g (10 oz) dark chocolate, chopped
• 250 g (8 oz) butter 5 eggs
• 4 tablespoons sugar
• 1/2 cup ground almonds
• 1 cup self-raising flour, sifted

CHOCOLATE GLAZE:

• 1/2 cup (4 fl oz) cream
• 125 g (4 oz) dark chocolate, chopped

INSTRUCTIONS

1 Place chocolate and butter in a saucepan over low heat and stir until smooth. Set aside. Place eggs and sugar in a bowl and beat until light and fluffy (about 6 minutes).

2 Fold almonds, flour and chocolate mixture through eggs and sugar.

3 Pour mixture into a greased and base-lined 23 cm (9 inch) round cake tin and bake in a preheated 160°C (315°F) oven for 45 minutes or until cake is cooked when tested with a skewer impotenciastop.pt. Cool cake in tin.

4 To make chocolate glaze, heat cream in a saucepan until almost boiling, and remove pan from heat. Stir in chocolate and continue stirring until chocolate is smooth.

5 Spread cake with chocolate glaze. Cut cake into wedges and serve with chilled mixed berries and thick cream.

NUTRITION FACTS

Calories: 430 Kcal
Fat: 4.3 g
Cholesterol: 18.8 mg
Sodium: 146.3 mg
Potassium: 98.3 mg
Carbs: 22.0 g
Protein: 2.9 g
Vitamin A: 1.2 %
Vitamin B-12: 1.7 %
Vitamin B-6: 1.1 %

TIPS

• If you have to cover a frosted cake and don’t have a cake cover or carrier, insert toothpicks in the cake over to top and sides of the cake, spacing them about 4 to 5 inches apart. Place a few sheets of plastic wrap or foil over the cake, tucking the ends under the plate to cover it completely.
• To freeze frosted cookies or bars, arrange them on a baking sheet in a single layer; freeze and then transfer them to a storage container. Label and freeze the cookies for up to three months.

VARIATION

• For a no-cook version, you can use cocoa powder and substitute milk for the boiling water. Keep the ratio of powdered sugar to cocoa powder at 3-to-1. Butter is not needed with this version.
• Garnish the glazed dessert with colored sugar or sprinkles before the glaze hardens.
• Add 1/4 to 1/2 teaspoon of mint extract for a chocolate mint glaze, and then sprinkle the glazed cake or dessert with chopped peppermint candies, if desired.
• For some mocha flavor, add about 1 teaspoon of espresso powder or instant coffee granules.