School Leavers Chocolate Cake

Updated: Aug 30, 2021

This is a handy chocolate cake to have in your recipe file as it is made 12 hours in advance - so if you are making a dessert for a special occasion there is no last minute fuss. I gave the cake its name as I made it for several farewell parties held on the occasion of my children leaving their junior schools.

Do not worry if the top of the cake dips a little upon cooling as it will hold a lovely pile of luscious raspberries.

The chocolate sauce is also very good served with vanilla ice-cream.



photo: Danella Chalmers


Serves 10-12

Ingredients

  • 275g plain chocolate (70% cocoa solids), broken into pieces

  • 200g slightly salted butter

  • 75g plain flour

  • 1 level tsp baking powder

  • 5 large eggs

  • 225g caster sugar

Quick chocolate sauce

  • 125g golden syrup

  • 200ml double cream

  • 175g plain chocolate (70% cocoa solids), broken into pieces

To serve

Raspberries, Minstrels, Maltesers, quick chocolate sauce, double cream or creme fraiche. For the salad


Method

Line the base of a 25cm springform tin with non-stick baking parchment and lightly grease the sides with butter. Place on a large baking sheet. Preheat the oven to 160C/140fan/325F/Gas 3.


Place the chocolate in a heatproof bowl with the butter. Set over a pan of barely simmering water, stir until melted and then remove the bowl from the pan and allow to cool. Sift together the flour and baking powder.


Place the eggs and sugar in a large bowl and whisk with electric beaters until very thick and mousse-like. Carefully fold in the cooled chocolate mixture followed by the flour and baking powder. Pour into the tin and cook for 1 hour.


Once cooked, remove the cake from the oven, cool for 5 minutes and then cover with a clean, damp tea towel and leave to cool completely. Dampen the cloth again, place it on the cake, wrap tightly and leave for up to 12 hours before turning out.


Make the chocolate sauce: Melt the ingredients together in a medium saucepan over a gently heat, bring to the boil and simmer for a minute or two.


Top the cake with raspberries and Minstrels, drizzle with the chocolate sauce and serve with double cream or creme fraiche.

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