This is an intensely chocolaty chocolate cake recipe that is best served with whipped cream and berries.
As I write this up my leg muscles are screaming, I have a hot water bottle on my back and I can barely move. All in the name of burning of those calories. Yeap, I have been at the exercise DVD’s again folks. And I did all 35 mins of it without a break. Go Bintu, go Bintu.
So how did I reward myself for being such a good, good girl? I made chocolate cake.
OKAY. Pick your jaws of the floor and don’t shake those heads at me now. The cake was for a birthday party and I only had one tinee weenie slice. I really was good.
Camilla’s chocolate cake (named after the cousin who handed down this recipe) has been in the family recipe book for over 20 years. I have no idea where she got it from originally but we all seriously thank her. It is my go to chocolate cake recipe. And lucky me the birthday cake that OH regularly makes for me.
Word of delicious warning – this is intensely (gooooooood) chocolaty so the whipped cream is better for this than the butter cream icing. The raspberries – well they takes things to a whole other level.
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Camilla's Chocolate Cake
- 6 eggs separated into yolk and egg whites
- 225 g 8 oz dark chocolate
- 175 g 6oz butter melted and cooled
- 225 g 8oz caster sugar
- 4 tbsp plain flour
- Double cream whipped cream and raspberries for topping.
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Lightly grease two 20cm cake tins and line the bottom of the tins with greased baking paper.
- Lightly beat the egg yolks and set aside. Teat the egg whites until they are nice and stiff and also set aside.
- Melt the chocolate in a bowl over a pot of water, then remove from the heat and mix in the butter, sugar and flour. Then quickly mix in the egg yolks.
- Slowly fold in the egg whites (approx 3 tbsp at a time) until all gone.
- Split the mixture evenly into the cake tins and bake for 35 mins.
- Remove the cake from the oven. It may seem a bit uncooked when it is first taken out of the oven but it firms up when cool. Let it cool in the tins for about 20 mins before transferring to a cooling rack.
- Prepare the cake by spreading some whipped cream on the top of one of the cakes, then add on the raspberries, then sandwich it with the second cake. Spread some more whipped cream on top and serve.