Remember this chocolate cake?
I whipped this cake up for a little sweet treat with a girlfriend who was coming over for lunch yesterday. Due to popular demand from many of my facebook friends, I decided to post this Recipe for Chocolate sponge cake with dark chocolate frosting.
Firstly, I used my Best Genoise sponge recipe, and to the flour, I added 2 tablespoons of cocoa powder and a teaspoon of cinnamon, to sift in with the flour. Follow all of the instructions at the link. I used round 21cm cake tins for this recipe. I didn't cut the cakes once cooled, I decided to use them whole, because the filling is really rich, and you need the cake to break it up!
Next, I made my favourite chocolate frosting recipe, but with a difference. The chocolate I used was Lindt's 70% Dark Cooking chocolate, and this made a huge difference. Because this chocolate is so strong in flavour, you'll need to double the golden syrup quantity, and maybe add a little more icing sugar to taste.
Once you've baked the cakes, and allowed them to cool, I place them in the freezer for around 10 minutes to firm them up, otherwise the frosting can crumble the cake. Spread a medium thickness layer of rosehip jam. This jam is tart, compared to strawberry or raspberry, which is why I believe it works best to balance the richness of the frosting.
Next, spread a 1cm thick layer of frosting on to the 'top piece of cake' and turn onto the jam layer of the cake, so that only cake is face up. Smother the cake along the sides an top with more frosting, the pipe your deigns. I used some glace cherries to break up the chocolate design.
This cake looks impressive and tasted wonderful. If you bake this please let me know, and share in the comments!