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Devil's Chocolate Cake

Devil's Chocolate Cake

Ingredients

For the white chocolate filling-

  1. Sift the cocoa powder and combine with the dark Muscovado sugar and boiling water. Set aside to cool slightly.
  2. In a seperate bowl, sift in the flour, baking powder, bicarbonate of soda and salt.
  3. In a third bowl, cream together the butter, golden caster sugar and vanilla extract, then add the egg and whisk well again. Carefully fold the dry ingredients into this and once thoroughly mixed, fold in the cocoa mix.
  4. Whilst the deep pan plate of your Evolve grill is cold, line it with baking paper and lightly grease. Pour the mixture into the deep pan plate.  Fit the deep pan plate to the grill and heat to 160ºC.  Lay a piece of baking paper over the top of the mix then cook for 15-25 minutes until spongy and golden brown.
  5. Once cooked leave to cool slightly then carefully turn out onto wire rack to completely cool.
  6. For the filling, first sift the icing sugar then whisk in the butter until it is white and fluffy. Whisk in the melted white chocolate a little at a time until it has all been incorporated.
  7. To assemble, first cut the cake in half along the long edge to form two equally sized pieces that are approximately square. Place one half onto the wire rack with a tray underneath and spread it with the white chocolate filling. Place the other half on top. Clean any excess filling from the sides but keep the cake on the wire rack.
  8. Gently heat the chocolate mirror glaze so that it is liquid and then pour over the top of the cake making sure to cover all sides. If the glaze runs out and all sides aren’t covered, lift the wire rack and reuse the glaze that has dripped through on to the tray.