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 Great Aunt Vera’s Triple Chocolate Cake

 

My great aunt Vera produced the most delicious of chocolate cakes, not bad considering she was a draper. The recipe was apparently written down before the war, that’s pre 1939, and was a firm family favourite. It is said to originate from my grandmother, who is known to have worked as a cook for the Bowes-Lyon family during the 1920s.

Ingridients

Take 175g of a quality dark chocolate, 110g of plain flour, 110g of soft brown sugar, 110g of castor sugar, 110g of unsalted butter, 4 large egg yolks, 5 large egg whites, ¼ teaspoon of vanilla extract, ¼ almond oil, ½ teaspoon of baking powder and some smooth apricot jam. For the cake filling take 325g unsalted butter, 125ml of double cream and 50g of plain chocolate and a dash of cherry brandy. For the icing you will need a further 175g of quality milk chocolate, 150ml of double cream, 2 teaspoons of glycerine and 200g of white chocolate shavings to decorate.

 Method

Preheat an oven to 300°F/150°C gas mark 2. Take an 8 inch /20 cm cake tin. Greased the base and line with baking parchment. Melt the chocolate for the cake by break it into a bowl and placing the bowl over a pan of simmering water. Cream the butter and sugar together until pale and fluffy. Beat in the egg yolks adding a little at a time. Remove the melted chocolate from the heat. Allow to cool. Fold gradually into the creamed butter mixture, add the vanilla extract and almond oil. Sift the flour and baking powder together into a bowl. Return to the sieve and sprinkle into the butter and chocolate mixture, a little at a time. Fold in gently with a large metal spoon. Whisk the egg whites to the stiff-peak. Very carefully fold into the mixture, just a little at a time. Bit by bit. Pour the mixture into the prepared cake tin, level the top and bake it on the middle shelf of the oven for about 1 hour, or until firm and well risen. Allow to cool in the tin for about 10 minutes. Turn out onto a cooling rack. Allow to cool completely. Meanwhile make the plain chocolate filling by boiling the 125ml of cream in a thick based pan. Remove from the heat and set aside. Melt the chocolate for the filling by breaking it into a bowl and placing the bowl over a pan of simmering water. Cream the butter. Blend the chocolate and butter until fully incorporated. Add the cherry brandy. Pour in the cream and stir quickly, the mixture will solidify. Allow to cool slightly. Slice the cooled cake into three equally sized discs. Cover the first sponge layer with half of the chocolate filling. Make sure it is evenly spread. Place the second sponge layer on top of the first. Cover this layer with the remaining chocolate filling. Cover with the third and final sponge disk. Warm the apricot jam and brush the cake all over. Allow to cool. Pour the double cream into a bowl and place over a pan of simmering water. Break in the remaining 175g of milk chocolate and stir until melted. Add the glycerine and stir. Pour the icing over the cake, making sure to cover the top and sides completely. Smooth. Decorate with the white chocolate shavings. Allow to set for 2-3 hours. Serve. Store in an airtight container.