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| An incredible indulgence: Simple Chocolate & Peppermint 'Poke' Cake 'I could roll naked in this cake' 'Background mintiness is wonderful' 'Gorgeously gooey' |
The topping sits in a lovely shiny pool on top and can also be slathered between layers. Holes have been poked into the the cake layers (though the photo doesn't show them) and the icing pools into them. Every mouthful is shot through and around with gorgeous gooey custardy chocolate.
Some foods are worth every single calorie and this is definitely one of them.
The cake itself is surprisingly easy to put together; though 67 prefers to use the standard 'cream butter & sugar' method, the sponge can be one of your one-bowl wonders.
Kids could have fun making this on a rainy day but some supervision is wise at critical stages.
This incedible indulgence was inspired by cookbook author Donna Hay*
Cost: £3.50
Makes: 8 good portions but doubling the recipe would not go amiss for a crowd
Ingreds:
Sponge
65gm/2oz white self raising flour (for plain flour add 1/2 tsp baking powder)
30gm/1oz cocoa (not drinking chocolate)
25gm/1oz brown self raising flour
1 tsp baking powder
115gm/4oz soft butter
115gm/4oz sugar, about 1/3 soft brown (opt)
2 large eggs
1 tsp peppermint extract
Filling:
75gm/generous 4oz dark 70% baking chocolate, coarsely broken
25gm/1oz chocolate after dinner mints**
210gm/7.5oz supermarket good quality thick custard (67 used reduced fat & conventional custard, some in a tin; all were good)
Method:
Cake
- Preheat oven to 170c/325f
- Butter the sides of a round loose-bottomed 7inch/18cm round tin; fit a circle of greaseproof paper in the bottom
- In a good sized bowl, beat butter until creamy and lump free
- Add sugar, flours, cocoa, baking powder, eggs & mint essence; whiz with electric beaters until mix is smooth and creamy, 1-2 mins
- The mix will be quite thick, spread out as evenly as you can into the prepared pan, making a little dip in the centre so it rises evenly
- Bake 35-45mins or until a toothpick inserted in the middle comes out clean
- Cool in tin 10 mins; then remove tin and cool completely
- Slice cake in two, horizontally (see Jaimie on You tube)
- Using the handle of a wooden spoon, using the handle of a wooden spoon or an apple corer, poke deep holes in the cake layers about 4 cm apart
- When cake is cool/still warm, place chocolate in wide pan over low heat, stirring 2-3 mins until chocolate is almost completely melted; add custard and blend until mix is smooth and heated through but not hot; take off heat
- Place squares of greaseproof paper on the outer circle of the serving platter
- Rest bottom layer of cake on the platter; pour over 1/3 of the warm chocolate custard spreading to encourage it into the holes; add second cake layer and pour over remainder of icing, spreading to the edges to cover sides as well
- Refrigerate until cold
- Remove greaseproof paper; cut into portions
Comments:
'I could roll naked in this cake; I can feel the elastic in my underwear beginning to cut off circulation! It's gorgeously gooey not fluffy.' Political Agent
'The background mintiness is wonderful.' Political volunteer
'It's really good; I love the chocolate on top and hidden in the middle.' Political Assistant
'I had this the day after it was baked and it was very fresh & more-ish. I loved the hint of peppermint and the sponge was lovely.' Independent Butcher
'I had this the day after it was baked and it was very fresh & more-ish. I loved the hint of peppermint and the sponge was lovely.' Independent Butcher
* chocolate poke cake
**£1 at Morrisons upwards
**£1 at Morrisons upwards
Tips:
- essences of peppermint, orange, almond & coconut are found near Vanilla; they're not as expensive as Vanilla and the small bottles are perfect for experimenting
- this can also be made in two 7inch/18cm cake pans, well greased and lined with greaseproof
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This recipe has been developed by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
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