Rich Chocolate Cake



Standard Supplier 6th June 2016

Rich Chocolate Cake

Food on the Go Desserts by Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center


  • • 250g Butter
  • • 500g Granulated Sugar
  • • 5 Large Eggs
  • • 400g Milk
  • • 112g Callebaut Cocoa Powder (CP-776)
  • • 3 tbs Baking Powder
  • • 2 1/2 tsp Bicarbonate of Soda
  • • Pinch of sea salt
  • • 425g Plain Flour


• Cream the butter and sugar until light and fluffy.
• Separate the egg yolks and egg whites.
• Stir the milk (at room temperature) with egg yolks.
• Fold the egg mixture into the butter and sugar mixture
• Then fold in the sieved dried ingredients.
• Whisk the egg whites to soft peak stage and then fold through the cake batter without over working.
• Spread onto a 60 x 40 cm baking tray lined with a silpat mat
• Bake at 180°c for 15 minutes.

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