Lorna's Chocolate Cake
from Lorna's kitchen
Ingredients
Cake
3 cups Flour
3 + ½ cups Sugar
6 + 1½ tsp Baking Powder
3 pinches of Salt
12 large Eggs
¾ cup Cocoa Powder
1½ cups Water
2 tins Ideal Milk
1½ cups Oil
Ganache topping
4 bars Chocolate (Lorna uses Cadbury's Hazelnut Milk or Bar One)
1 cup Cream
Method
Cake
Separate eggs
Beat yolks until light and fluffy
Beat in cocoa powder
Add oil and water and beat well
Beat egg whites with 1½ teaspoons of baking powder until stiff
Add cocoa mixture to egg whites then fold in remaining dry ingredients (except for half a cup of sugar)
Pour into two 23cm greased springform tins and bake at 180°C about 1 hour
15 minutes before the cake is ready, boil the Ideal Milk and half a cup of sugar (could leave out sugar?), stirring until the sugar has dissolved
Prick hot cake straight from the oven and pour hot milk liquid over the cake
Cake (Lorna's original method)
Dissolve cocoa powder in boiling water and set aside in the fridge to cool
Separate eggs
Beat yolks until light and fluffy
Add oil and cooled cocoa mixture and beat well
Beat egg whites with 1½ teaspoons of baking powder until stiff
Add cocoa mixture to egg whites then fold in remaining dry ingredients (except for half a cup of sugar)
Put back in mixer and beat a little to combine ingredients
Pour into greased and lined tins and bake at 180°C about 1 hour
15 minutes before the cake is ready, boil the Ideal Milk and half a cup of sugar, stirring until the sugar has dissolved
Prick hot cake straight from the oven and pour hot milk liquid over the cake
Ganache
Melt chocolate in a bowl over boiling water
Beat in enough cream until the texture is right for spreading over the cake
Notes
From Connor & Neve's birthday party (18 June 2016)