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Chocolate Cloud Cake

June 6, 2012
The Contender
I truly believe now that my food is amongst the best of the amateurs. This cake is amazing, I would go as far as to say this is one of the best chocolate cakes I’ve ever eaten.  Props to Saffy 🙂
The Cloud Technique
This is a cloud cake because of the technique which is all about getting as much air into the the mix as possible.  This is through a good beating action.  This will make the cake chocolatey, moist, light and extra scrumptious.  You will be licking the crumbs off the plate. 🙂
This recipe was adapted from Sam Stern’s Student Cookbook (Walker Books, 2009)


220g soft butter, 220g golden caster sugar, 4 eggs, 220g self – raising flour (sifted), 2tsps baking powder, 6tsps cocoa powder, 4tbsps milk, 2tsps vanilla extract
Use half the ingredients for the first batch. Then use the other half for the next batch.  The two cakes will be sandwiched together at the end.
1. Beat the butter in a large bowl with the sugar until the mix becomes creamy.
2. Beat in the eggs gradually, then the dry ingredients, milk and the vanilla extract.
3. Spoon the mixture into the a 20cm tin.
4. Pre heat the oven to 180 degrees C / Gas mark 4.
5. Bake the cake for 20 – 25 minutes until springy.
6. When this is done wait until cool then take out the cake and place on a plate.
7. Repeat the same process with the rest of the ingredients.
8. Once the icing has been made wait until the cakes are cool and sandwich the cakes together.
Icing Ingredients:
50g melted chocolate, 110g soft butter, 180g icing sugar, 2tsps milk

Icing Method:
1. Melt the chocolate.
2. Beat the butter until creamy.
3. Beat in the sugar gradually.
4. Stir in the melted chocolate and add the milk.
5. Decorate the cake.

From → Baking, Desserts

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