Valentine's Day is just around the corner, and what better way to celebrate with your partner than by baking and indulging in a delicious dark chocolate cake together? Whether you're a seasoned baker or a novice in the kitchen, this chocolate cake recipe is sure to impress your loved one and make their heart skip a beat. So put on your apron, preheat the oven, and let's get baking!
A Recipe Made with Love
This dark chocolate floral cake recipe from Susannah Blake is foolproof and guaranteed to make your taste buds dance with joy. It's moist, rich, and oh-so-chocolatey, just the way a chocolate cake should be. And the best part? You don't need any fancy ingredients or complicated techniques. All you need is a handful of pantry staples and a whole lot of love.
Ingredients
- 3 1/2 oz semisweet chocolate
- 1 stick of butter, at room temperature
- 3/4 cup + 2 tablespoons of sugar
- 2 eggs, separated
- 1 1/4 cups self- rising flour
- 1 Tablespoon unsweetened cocoa powder
- 1/4 cup of whole milk
- an 8 inch springform cake pan, greased and baselined with parchment
Frosting and to Decorate
- 7 oz of semisweet chocolate, chopped
- 3/4 heavy cream
- crystallized violets
- Love at First Sigh sugar flower
Preheat the oven to 350 degrees. Put the chocolate in a heatproof bowl and set over a pan of barely simmering water. Let melt, stirring occasionally, then set aside to cool for about 5 minutes.
Put the butter and sugar in a large bowl and beat to combine, then beat in the egg yolks. Fold in the melted chocolate, then sift in the flour and cocoa powder and mix to combine. Stir in the milk, a little at a time, to loosen the mixture.
In a clean, grease free bowl, whisk the egg whites until stiff, then fold into the chocolate mixture, about a quarter at a time. Spoon the batter into the prepared pan and bake in the preheated oven for about 45 minutes, until the skewer inserted in the center comes out clean. Remove from the oven and turn out on to a wire rack to cool completely.
To decorate, put the chocolate in a heatproof bowl, then put the cream in a saucepan and heat until almost boiling. Pour the hot cream over the chocolate and stir until melted. Let cool and thicken for about 10-15 minutes, then spread over the cake, smoothing it over the top and sides with a palette knife. Sprinkle with crystallized violets and then add your favorite sugar flower from Cake Muse to decorate. Let the frosting set before serving.
*Recipe from Afternoon Tea Parties by Susannah Blake.
