Sokolatopia: chocolate party cake
12
EasyThis chocolate traybake looks like any other right? Not right. It’s Greek, which only means one thing: it’s drenched in syrup. Before you roll your eyes at the Greek compulsion to drizzle cakes in syrup, let me tell you something: most simple chocolate sponges dry out so quickly. I’ve only ever met one cocoa sponge that I love and it is made with olive oil instead of butter, which keeps it moist. Otherwise, I think most chocolate sponges taste stale by the next day. This cake, however, is not only fantastically easy but stays beautifully moist for days — in fact, five whole days by my count. There is less sugar in the cake itself, so the sweetness is balanced out; honestly, you can’t really tell it has a syrup. It’s not sticky, but rather gives the sponge the most velvety texture. It’s the perfect cake for a party; kids and adults love the retro look, and even with the ganache icing it’s a breeze to make.
Ingredients
Method
- 375 g caster sugar
- 1 cinnamon stick
- 50 ml brandy
- 125 g unsalted butter, plus extra for the tray
- 250 g dark and milk chocolate (I like half and half)
- 3 large eggs
- 175 g plain flour
- 75 g cocoa powder
- 1 t baking powder
- ½ t bicarbonate of soda
- ½ t fine sea salt
- 200 ml whole milk
- 250 ml double cream
- Sprinkles or fruit (optional)
Method
Ingredients
1. Place 175g of the caster sugar in a small saucepan with the cinnamon stick, brandy and 150ml of water. Bring to the boil over a medium heat, then simmer for 5 minutes until syrupy. Leave to cool.
2. Preheat your oven to 190°C/170°C fan/gas mark 5.
3. Grease a deep 30cm × 20cm tray.
4. Melt the butter in a small pan or microwave.
5. Finely chop the chocolate, then set aside.
6. Place the eggs in the bowl of a stand mixer and whisk on a medium speed with the remaining 200g of caster sugar. After a minute, increase the speed to high and whisk for 4 minutes, until pale and voluminous.
7. Meanwhile, in a separate mixing bowl, whisk together the plain flour, cocoa powder, baking powder, bicarbonate of soda and fine sea salt.
8. When the eggs are ready, whisk in the milk and melted butter, then fold in the dry ingredients and 50g of the chopped chocolate.
9. Pour the batter into the prepared tray and bake in the oven for 25–30 minutes, or until just cooked through.
10. When a skewer inserted into the cake comes out clean, it is done. Remove from the oven and poke holes all over the sponge and evenly drizzle over the cooled syrup. Leave the cake to cool in the tin.
11. To make the ganache, place the remaining 200g of chopped chocolate in a heatproof bowl. Heat the double cream until it is hot, but not boiling.
12. Immediately pour the cream over the chocolate, leave for 30 seconds, then slowly stir until smooth.
13. Leave to cool for 10 minutes then spread over the cake. Serve as it is or topped with sprinkles or fruit.
Extracted with permission from ‘Greekish: Everyday Recipes with Greek Roots' by Georgina Hayden The book is published by Bloomsbury Publishing and distributed by Jonathan Ball Publishers. Photography © Laura Edwards
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