Chocolate Cake from Leiths Baking Bible – Recipe

10 Mar

This is my most favourite chocolate cake to make and eat.  From ‘Leiths Baking Bible’ by SUSAN SPAULL AND FIONA BURREL.  Here follows the recipe:

Leiths Baking Bible

115g/4oz soft light brown sugar

115g/4oz caster sugar

115g/4oz butter

4 eggs (room temp. and beaten)

170g/6oz self raising flour

55g/2oz cocoa powder

1.5tsp bicarbonate of soda

A pinch of salt

6tablespoons of creme fraiche or soured cream

1tsp vanilla (I omit this)

Cream sugar and butter together ’till pale and creamy

Beat the eggs in gradually

Fold in sifted flour, cocoa powder and bicarb and creme fraiche alternately.  Put in vanilla

Divide into two shallow baking dishes and bake in oven at 180degrees cent. for 25-30minutes until cake is risen.

Allow to cool


200g of good dark chocolate Leith suggests 225g

rest of tub of soured cream Leith suggest 225g

caster sugar to taste Leith suggests 1 tablespoon (I omit it completely)

I think you don’t need quite as much icing as Leiths Baking Bible suggest, but it is dependent on your taste.

Heat the chocolate in pot over another pot of hotsteaming water.  Do not overwork.

Add in the soured cream and caster sugar.

Put onto cakes and join them together.



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