[Food] The story of the incredible sinking cake.

chocolate, cake, doughnut, cake, honey, food, blog, blogger, uk, lifestyle, recipe
chocolate, cake, doughnut, cake, honey, food, blog, blogger, uk, lifestyle, recipe
chocolate, cake, doughnut, cake, honey, food, blog, blogger, uk, lifestyle, recipe
chocolate, cake, doughnut, cake, honey, food, blog, blogger, uk, lifestyle, recipe
chocolate, cake, doughnut, cake, honey, food, blog, blogger, uk, lifestyle, recipe
I’ve been planning to make this cake for a while and things just got in the way so yesterday afternoon, after a morning of thrift shopping, I came home and made it. Chocolate and honey cake. When I was making it I read a few comments that said the cake sinks in the middle. I thought nah, that won’t happen to me. And here we are one doughnut cake later.
I read that it had something to do with the water that you add you the cake so next time I’m going to make it my way. Always go with your gut. This cake is kind of a when everything goes wrong cake. Throw some icing and sprinkles at it and everything’s fine. We cut the middle out using a cookie cutter.
The cake is really fudgey and lovely and I’m going to post the recipe I used but beware that it may sink. But hey ho chocolate cake always tastes great whether its sunk or not!
Adapted from Nigella honey chocolate cake.
for the cake
100g dark chocolate (broken into pieces)
275g light brown muscovado sugar
225g soft butter
125ml runny honey
2 large eggs
200g plain flour
1 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
250ml boiling water
icing sugar
sprinkles
 Melt the chocolate a bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform cake tin.
Beat together the sugar and soft butter until airy and creamy, and then add the runny runny honey. 
Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. 
Fold in the melted chocolate, and then the rest of the flour and the bicarbonate of soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. 
 Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to an hour and a half, though check the cake after 45 minutes and if it is catching cover the top lightly with foil and check every 15 minutes.
Let the cake cool completely in the tin on a rack.
If your cake has sunk. Cut out the middle, prepare the water icing and sprinkle your heart out. 
If your cake is all beautiful sprinkle with icing sugar and be pleased with your smug self!
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