An indulgent and regal Chocolate Cake, perfect for the Jubilee weekend
Serves 12Biscuit Base
350g Matthews Cotswold Plain Flour, plus extra for dusting
40g cacao powder
250g unsalted butter, cold
140g icing sugar
1 large egg
Pinch of salt
Frosting
500g mascarpone cheese
350g chocolate spread
To finish
Fresh strawberries
Method:
1. Add the flour, cacao powder, icing sugar, salt and butter to a food processor. Pulse until combined.
2. Add the eggs and process until a dough is formed.
3. Transfer the dough to a work surface, pat into a ball, wrap in clingfilm and refrigerate for 30 mins.
4. Preheat the oven to 200°C/180°C fan/gas 6.
5. Roll out the dough on greaseproof baking paper.
6.Cut three 18cm disks, 0.8 mm thick.
7. Bake for 10 mins.
8. Make the frosting by simply beating together the mascarpone cheese and chocolate spread. Transfer to a piping bag.
8. Pipe the frosting over the first biscuit, then gently place the second biscuit on top, then repeat.
9. Pipe the remaining frosting on the third biscuit and decorate with some fresh strawberries.
10. Transfer to the fridge for at least 4 hours before serving.
10. Enjoy!
Thank you so much to GabriellaMorelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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