HOLI CHOCOLATE CAKE
Celebrate the festival of colour with a celebratory chocolate cake. The Darjeeling tea gives this cake the most amazing flavour.
- 225 g Plain flour
- 350 g Caster sugar
- 85 g Cocoa powder
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Bicarbonate of soda
- 2 large of Free-range eggs
- 250 ml Milk
- 125 ml Vegetable oil
- 2 tsp Vanilla extract
- 250 ml Boiling water
- 4 tbsp Darjeeling Tea
- 200 g Plain chocolate, (at least 60% cocoa solids)
- 200 ml Double cream/ whipping cream
- Preheat your oven to 180C/350F/Gas 4. Grease and line one deep 20cm/8in cake tin.
- Put all of the cake ingredients, excluding the boiling water, into a large mixing bowl. Using an electric whisk or a free standing mixer, beat everything until smooth and well mixed.
- Bring the kettle to the boil and then slowly pour the water over the Darjeeling tea using a strainer. Leave to steep for 4 minutes and then allow to cool.
- Now add the tea, a little at a time, until smooth. Don't worry that the cake mixture is very runny.
- Spoon the cake batter into the prepared cake tin and bake in the oven for 45-50 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and allow to cool completely.
- Whilst cooling you can make the icing. VERY slowly heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thick.
- Leave to cool for around 1 hour, allowing it to thicken more so you can easily spread it over the cake.
- Carefully remove the cake from the tin.
- Spread the icing all over the cake, decorate and serve.
- The cake lasts really well in the fridge for a week or so.