Chocolate cake is my Achilles heel. If it’s on the menu, everything else gets ignored. So when the lovely people at Sainsbury’s sent me a copy of their first ever cookbook to review, I knew as soon as I flicked through it that the first thing I was going to make was the triple chocolate cake.
We’ll get back to the cake in a minute, but before that I should tell you a little bit about the book. It is chock-full of recipes from celebrity chefs and food writers who have all contributed to Sainsbury’s Magazine over the past 20 years. This cookbook is really nicely laid out, with different sections depending on meal times, plus lots of salad recipes and of course, cakes and sweet treats. There’s also a lovely section at the back with whole menus, whether you’re looking for a quick mid-week supper or are entertaining.
Now let’s get back to what you’ve been waiting for, the recipe for that AMAZING triple chocolate cake.
Sainsbury’s triple chocolate cake
- 100g soft butter
- 275g caster sugar
- 1/2 tsp vanilla extract
- 250g self-raising flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 3 large eggs, separated
- 2 x 200g bars of milk chocolate
- 4 tbsp milk chocolate spread
- 50g dark chocolate
- 50g white chocolate
- Preheat the oven to 180C, fan 160C, gas 4. Lightly butter two 20cm x 4cm-deep loose bottomed sponge tins and line them with non-stick baking paper. In a bowl, using an electric hand whisk, cream the butter, 200g of the sugar and the vanilla extract together until pale and fluffy.
- In another bowl, sift together the flour, cocoa powder, bicarbonate of soda and a pinch of salt, then beat into the butter and sugar mixture a little at a time alternately with the egg yolks and 250ml cold water.
- In a large clean bowl, whisk the egg whites to soft peaks then whisk in the remaining sugar, a tablespoon at a time, until stiff and shiny. Fold the egg white into the chocolate mixture, then divide between the two prepared tins for 25-30 minutes, until a skewer comes out clean.
- Cool the cakes in the tins for 5 minutes, then turn out on to a wire rack, peel off the baking paper and leave to cool completely.
- In a bowl, melt 300g of the milk chocolate over a pan of simmering water, stirring occasionally, making sure the bowl doesn’t touch the water. Remove from the pan and leave to cool slightly.
- Sandwich the cakes together with the chocolate spread. Spoon some of the melted milk chocolate over the cake then using a palette knife, smooth it over the top and sides of the cake, adding more chocolate until it is coated. Cool and then leave to set in the fridge for 30 minutes.
- Using a vegetable peeler, shave curls off the remaining dark and white chocolate (it helps to do this if the chocolate is at room temperature) and sprinkle the curls over the cake.
So, by now you must be thinking that you need to get hold of one of these cookbooks. Well, one of you can. I’m giving one away to a new home and all you need to do is leave a comment below telling me why you should win. You can also tweet @SainsburysPR and let them know why a cookbook should be winging its way to you. You’ve got until Sunday 01 September at 6pm to be in with a chance of winning. Good luck and get commenting!