Monday, March 26, 2012

Massive Chocolate Overload

If an overdose of chocolate could kill you, this cake would definitely do the trick.


That's not why it is called Wasted Chocolate Cake though, that would be due to the generous splashings of booze. I don't much like the name, it doesn't really do the cake justice, but I will stick with it because all the other bloggers have. I am jumping on a bandwagon (it might be a small one though) and making a cake from the chocolate cake challenge that another blogger, who writes Somewhere In The Middle, took from somebody else's blog. Before that, I don't know where it came from. But as soon as I saw this cake I knew that I had to make it. So it's time to stuff my friends full of food again and make a big pile of pizzas (because the ones that we usually eat on a Friday at the bar are actually really crappy), then serve up this hugely decadent chocolate cake. The assembly of it requires a bit of effort but the cake itself is easy as pie, would be great for loads of occasions, and doesn't have any egg in it, which is great because I forgot to buy them! The chocolate frosting was so good, you would think that it was a chocolate ganache; not so surprising considering how much cocoa powder was in it! My cake is nowhere near as pretty and well photographed as the ones on the other blogs. I will just have to try it again one day!


Wasted Chocolate Cake

3 cups flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 cups milk
250 grams (1 cup) melted butter
4 teaspoons honey
2 teaspoons vanilla
1/2 cup chocolate chips
Kahlua or some sort of liquer (to drizzle)

Frosting:
4 cups icing sugar
1 cup cocoa powder
1/2 cup softened butter
1/2 cup milk
1 teaspoon vanilla

Extra:
250 grams chocolate
3 tablespoons cream
Chocolate bars - like mars, milky way, pinky (in NZ), bounty, whatever you like
Grated chocolate or chocolate drops (for sides of cake)

Preheat the oven to 180 degrees celsius and grease two or three 9 inch pans. My pans are shallow so I needed three pans because this is a huge mixture!

Sift together the dry ingredients in a large bowl and give them a stir to combine them. Melt the butter in the microwave or on the stove, then add the milk. Adding cold milk made my butter begin to solidify again, so perhaps you should place the milk and butter mixture in the microwave for another 30 seconds or so. Then whisk the honey and vanilla essence into the liquid mixture.

Pour the liquid into the dry ingredients gradually, mixing as you go (this is just to help ensure that you don't overflow the bowl and make a huge mess). When all of the liquid has been added you should take your electric mixer and give it a good beat, to make the mixture smooth and airy. If you have a cake mixer you could, of course, do the whole lot in that. I would like a lovely Kenwood cake mixer one day.

Fold the chocolate chips into the mixture and then poor it into the prepared tins. Place them in the oven and bake for 30 to 45 minutes. The back of my oven must be hotter because the two tins at the back took only 30 minutes, while the third, which was at the front, needed an extra 10 minutes.


Let the cakes cool for a few minutes, then carefully tip them out onto wire racks to finish cooling. If you forget to do this, or are too busy watching Disney movies on TV, it will still be OK, but you will have to remove the cakes very slowly and carefully, and the bottoms of the cakes might be a bit rough and crumbly. Nobody will know though, because when they are cold you are going to cover them with lots of frosting!

So finally, to put the cake together! First of all, the frosting is made the same way that frosting is always made. Beat the butter, sifting in the sugar and cocoa gradually, until it is creamy. Before all of the sugar is in you will find that the mixture is getting thick and dry, so begin to add the milk and vanilla. When all has been incorporated you will have what has got to be the best chocolate frosting that I've ever tasted.

Place the bottom layer of your cake on a nice place. Drizzle it liberally with liquer (would you believe that I completely forgot to do this? I had kahlua for it and everything! Perhaps I can blame it on the two glasses of wine I'd had at a work function earlier?). Spread the cake with a thick layer of frosting and place the next cake layer on top. Repeat this. If there is a third layer, repeat again. Then smooth the frosting over the top and sides of the cake.

You are nearly done now! If you have chocolate drops, press these all around the sides of the cake. If you don't have any (it is really hard to get them here, they only come in small bags and are expensive!), use grated chocolate.



Then slice up the chocolate bars (I used a milky way, a mars bar and a caramel aero bar) and press them into the top of the cake.


Melt the chocolate and cream together in the microwave (in 30 second bursts, stirring after each). This must be drizzled on the top. My cake was not beautiful because the drizzling doesn't work. So here is my major change to this recipe: place the melted chocolate in a ziplock bag. Snip a small corner of and squeeze the chocolate out so that you have a really nice scribbled sort of effect on your cake. Instead of my messy, smudgy, dribbly looking cake.

2 comments:

  1. That is a huge mix, more than enough for an average family of 4:)
    2 1/2 cups sugar, 4 cups icing sugar...I see no eggs, I guess this has almost a fudge like texture.

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  2. Wow... Now, that is one serious cake! I might just die from a chocolate overdose, but it would be with a great big smile on my face! ;~)

    Visiting (and newly following) from What's Cooking Wednesday. Have an awesome week!

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