Chocolate Cake

This delicious chocolate cake takes minutes to prepare in the Tefal Cuisine Companion. I have creamed the butter and sugar first then added all the other ingredients to make a rich, moist chocolate cake which can be decorated as desired. I have filled in between the two layers of the cake with a homemade seedless raspberry jam and whipped cream then iced the sides with Creme de Cacao buttercream and topped with a sour cream chocolate ganache and Creme de Cacao buttercream swirls.

Note: Seedless Raspberry Jam and Creme de Cacao Buttercream  recipes can be found on this blog by using the search function.

125 gms chilled Butter diced
250 gms Caster Sugar
2 Eggs
190 gms Self Raising Flour
65 gms Cocoa
165 gms Water
1/2 teaspoon Vanilla Extract

Preheat oven 160 deg. Grease and bottom paper line 2 x 20cm round cake tins.

Insert Kneading Blade. Stopper in.
Add butter and caster sugar.
Sp10:4mins or until well combined and creamy,  scraping  sides of bowl with spatula as required.
Mixture will form a ball at first then become soft and creamy in texture.
Add eggs, flour, cocoa, water and vanilla extract.
Sp6:30sec or until mixture is combined scraping sides of bowl with spatula as required.
Pulse 20sec or until mixture is smooth.
Divide mixture evenly into prepared baking tins and bake 30-35mins or until done when tested.
Cool on wire rack then decorate as desired.