ALISON HOLST'S Special Trade Aid choc cake...
|Prep Time||1 1⁄2 hours|
This deliciously rich chocolate cake recipe makes a wonderful dessert for a dinner party! Recipe provided by Alison Holst to Trade Aid for the launch of its new Sweet Justice range - thanks Alison!
- 125 g butter, cubed
- 100 g trade aid organic 70% dark chocolate
- 2 c all purpose flour
- 1 1⁄2 t baking soda
- 2 t trade aid organic cinnamon
- 1⁄2 t salt
- 1 1⁄2 c trade aid organic cane sugar
- 1⁄2 c plain, unsweetened yoghurt
- 2 large eggs
- 330 ml of beer (prefereably dark) or stout
- 1⁄2 c trade aid organic cocoa powder
- Turn oven to 180 C., with a rack in the middle. Coat a round cake tin, 20 – 23 cm across, with non-stick spray or a little butter. (Use the larger tin if you have a choice.)
- Put the cubed butter and chocolate into a medium-sized microwave-proof bowl . Without heating the mixture more than necessary, microwave it at a low power level until the butter and chocolate are soft enough to stir together to make a smooth mixture. (OR heat, melt and stir the butter and chocolate together in a frying pan.)
- Measure then sift into a large bowl, the flour, cocoa powder, baking soda, cinnamon and salt. Sprinkle the golden cane sugar over this mixture, then mix the sugar evenly through the other dry ingredients, using your fingers.
- Coat the cake tin with butter or non-stick spray, then cut a round of baking paper to cover the base of the tin and a long strip to line the sides. (The spray keeps the paper in place.)
- Stir the yoghurt and eggs thoroughly into the cool chocolate mixture in the bowl, then tip this mixture and the beer into the dry ingredients. Fold everything together with a stirrer, until the mixture is smooth, but do not mix more than necessary.
- Tip the mixture into the lined tin, level the top, and bake for 45 – 60 minutes, until a skewer which is pushed down to the bottom, comes out clean. Cool the cake before taking it from the tin.
- Peel off the baking paper and ice the cold cake with chocolate icing made by warming together another 100g block of Trade Aid organic 70% dark chocolate with 2 Tbsp of cream. Eat the cake within two or three days, serving it with fresh berries and yoghurt, lightly whipped cream or ice-cream.
Note. This cake is a modification by Alison Holst of Simon Holst’s recipe for Chocolate Stout Cake. We are grateful for his permission to print this recipe.