Chocolate Passion Cake
An unusual chocolate cake which is very moist and keeps well.
Servings: 20 pieces
For the cake
- 225 g (8oz) carrot finely grated
- 75 g (3oz) walnuts chopped
- 25 g (1oz) butter, melted and cooled
- 5 large eggs
- 150 g (5oz) golden caster sugar
- 175 g (6oz) plain flour
- 4 tablespoon cocoa powder
- 350 g (12oz) cream cheese
- 175 g (6oz) caster sugar
- 175 g (6oz) milk chocolate melted
- Walnut halves or pieces to decorate
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 23 x27cm (9 x 11 in) shallow cake tin or roasting tin. Finely grate 225g (8oz) carrots and chop 75g (3oz) walnuts. Melt 25g (1oz) butter and set aside.
Place 5 eggs and 150g (5oz) caster sugar in a large mixing bowl and place over a pan of gently simmering water. Whisk until very thick and mousse like. Remove from the heat.
Sift 175g (6oz) flour and 4 tablespoon cocoa powder together and fold into the egg mixture. Then gently fold in the grated carrot and chopped walnuts.
Finally drizzle over the melted butter and fold in. Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 minutes or until well risen and springy to the touch.
Allow to cool in the tin for a few minutes then lift onto a wire rack and allow to cool.
Make the frosting, beat 350g (12oz) cream cheese to soften. Gradually beat in 175g (6oz) of sifted icing sugar. Beat 175g (6oz) melted chocolate into the cream cheese mixture to produce a smooth glossy frosting.
Spread the chocolate frosting over the top of the cake and swirl with a palette knife. Mark into squares and place a walnut piece on top of each square.
- If your tin is a little bigger than stated check to see if the cake is cooked a few minutes earlier than suggested. If it is a little smaller it may take slightly longer to cook.
- Check out the full recipeand tips for making the Chocolate cream cheese frosting here
- Store in an airtight container in a cool place for up to 1 week.
- Freeze for up to 2 months