Dark Chocolate Cake

Made in 3 layers, this could be a birthday cake for those who prefer to be less traditional

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Ingredients

450 g	plain flour
575 g	caster sugar
50 g	cocoa powder (9 level tbsp)
1 ¹/₂ tsp	salt
1 tbsp	vanilla extract
2 tsp	almond extract
3 tbsp	wine vinegar or cider vinegar
275 ml	vegetable oil
725 ml	cold water
	For the filling:
	mousse or cream, as desired
	For the topping:
350 g	chocolate
2 tbsp	butter or 150 ml double cream

Method

Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Grease and flour three 9-inch, 22 cm cake tins. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Sift together all the dry ingredients into a bowl.

In a separate bowl, mix all the wet ingredients together, whisking lightly. Pour in 3 or 4 batches into the dry ingredients, mixing well after each addition.

Divide the mixture between the tins and bake for 35-40 minutes, until well risen and they test done when checked with a skewer. Remove from oven and cool slightly, before removing from tins and cooling on a wire rack.

To fill and frost:
There are several choices for the filling; a chocolate mousse, raspberry jam (the seedless type) or a raspberry mousse. A chocolate cream filling would also work very well. As a topping, melt the chocolate in a bowl over simmering water with butter or double cream. Allow the topping to cool until barely warm before application to the cake. Alternatively, choose and use your own filling and topping.