Greg's American Chocolate Cake For Europeans

Greg's American Chocolate Cake For Europeans

Ready in 6 hours
8 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Greg's American Chocolate Cake For Europeans"

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Let's face it - the British make lovely cakes, but somehow can't quite get chocolate cake right. And continental chocolate cakes are all cream. So it's to the Americans that we must turn for truly fabulous chocolate cakes. I've adapted this recipe from another on Epicurious that was really excellent - but put all the quantities and temperatures into the (much more sensible) metric system - and also altered a few ingredients to make them easier for Europeans to find. Good luck!

"Awesome cake and yummy frosting. Everybody love it. Serve in small slices though! I served it with whipped cream and strawberries"

- Cakemaker88

Ingredients

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CAKE:
Sunflower oil or butter; to grease the cake tins
2 cups sifted plain flower; (500 ml)
1 cup unsweetened chocolate powder; (250ml)
1.25 teaspoons bicarbonate of soda
0.5 teaspoons baking powder
0.75 teaspoons Salt
1.5 cups golden brown sugar
250 grams unsalted butter
3 large Eggs
1 tablespoon vanilla extract
250 milliliters whole milk
0.5 cups warm water; (125 ml)
1 cup dark chocolate (at least 70% chocolate); (250 ml)
FROSTING:
670 grams dark and milk chocolate; 50/50% works well
1.5 cups sugar; (375 ml)
0.5 cups water; (125 ml)
2.25 cups double cream; (315 ml)

Original recipe makes 12

Servings  

Preparation

Preheat oven to 180 degrees celcius.

Oil or butter two 24cm cake tins. Cut baking paper to fit the bottoms of the 2 tins.

Mix the flour, soda, baking powder, salt and chocolate powder.

Beat the butter and brown sugar till light. Mix in each egg - mixing. Beat in the vanilla. Mix in a third of the flour mix and the butter milk mix. Mix. Then another third of each. Mix. Then the last third of each. Mix. Beat in the warm water. Mix in the tiny chocolate pieces.

Divide batter into the 2 cake tins - and bake for about 30 minutes till a skewer comes out clean. Cool on racks.

For the frosting:

Put the sugar and water in a pan - and heat without stirring until it turns an amber colour. Turn off the heat - and slowly add the cream. It will bubble vigourously. Turn the heat back on low, and mix until any solid bits of caramel have melted.

Put the chocolate in pieces in a bowl - and pour the caramel mixture over it. Leave it to melt a little - then slowly mix it to a smooth consistency.

Put this in the fridge to set.

After about 2 hours, take it out, and let it temper for 1 hour. Then mix it as much as you can to lighten it slightly, then spread it between and over the 2 cake halves.

Credits

Added on Award Medal

Totally yummy photo by Sublimebubbles Sublimebubbles

photo by RoujanGreg RoujanGreg

Calories Per Serving: 1072 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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works great as cupcakes :)
paulinemccarthy 2 years ago
Made it for my daughters birthday FAB
bbec 2 years ago
Totally fantastic made it for my fiancés birthday cake ideal for any chocoholic
Sublimebubbles 2 years ago
Please help me. I'm from austria and i dont know what to take as 'double cream' please help me.
lisaschennach 2 years ago
How much milk is that in cups?
Bmw1980 2 years ago
Awesome thank you from Germany :)
Lansari 2 years ago
Awesome cake and yummy frosting. Everybody love it. Serve in small slices though! I served it with whipped cream and strawberries!
Cakemaker88 2 years ago
[I posted this recipe.]
RoujanGreg 4 years ago
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