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Holi Chocolate Cake

Celebrate the festival of colour with a celebratory chocolate cake. The Darjeeling tea gives this cake the most amazing flavour.


Recipe

  • Serves 10
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes

Ingredients

For the cake

  • Plain flour, 225g/8oz
  • Caster sugar, 350g/12.5oz 
  • Cocoa powder, 85g/3oz 
  • Baking powder, 1½ tsp
  • Bicarbonate of soda, 1½ tsp
  • Free-range eggs, 2 large
  • Milk, 250ml/9fl oz 
  • Vegetable oil, 125ml/4.5fl oz 
  • Vanilla extract, 2 tsp
  • Boiling water, 250ml/9fl oz 
  • Nudo Darjeeling Tea, 4 tbsp

For the chocolate icing

  • Plain chocolate, 200g/7oz (at least 60% cocoa solids)
  • Double cream/ whipping cream, 200ml/7fl oz
Plain flour, 225g/8oz Caster sugar, 350g/12.5oz  Cocoa powder, 85g/3oz  Baking powder, 1½ tsp Bicarbonate of soda, 1½ tsp Free-range eggs, 2 large Milk, 250ml/9fl oz  Vegetable oil, 125ml/4.5fl oz  Vanilla extract, 2 tsp Boiling water, 250ml/9fl oz  Nudo Darjeeling Tea, 4 tbsp Plain chocolate, 200g/7oz (at least 60% cocoa solids) Double cream/ whipping cream, 200ml/7fl oz

Method

  1. Preheat your oven to 180C/350F/Gas 4. Grease and line one deep 20cm/8in cake tin.

  2. 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.

  3. 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.
  4. Now add the tea, a little at a time, until smooth. Don't worry that the cake mixture is very runny.

  5. 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.

  6. Remove the cake from the oven and allow to cool completely.

  7. 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.

  8. Leave to cool for around 1 hour, allowing it to thicken more so you can easily spread it over the cake.

  9. Carefully remove the cake from the tin.

  10. Spread the icing all over the cake, decorate and serve.

  11. The cake lasts really well in the fridge for a week or so.