Simple Chocolate Tort

• I have called this simple as it is very easy to make.
• Rubbing in the butter into the flour and then just mixing.
• I adapted the recipe from an English BeRo cook book.
• You can adapt it with lots of different fillings and glazes.
• Here I used a milk chocolate icing using hot milk.
• You could double the ingredients and make a 4 layer torte
• or use a larger diameter tin – not tested.
• *
• The cake recipe is one I used for Chocolate Babka and for Chocolate Orange Tort

Chocolate Cake – Ingredients

• 200g plain flour
• 2 teaspoons of baking powder
• 225g caster sugar
• ½ teaspoon of salt
• 25g cocoa powder
• 100g butter
• 2 eggs
• 5 tablespoons of evaporated milk
• 5 tablespoons of water

Method

• Pre-heat the oven to GM4 – 180°C.
• Grease and line the base of 2 x 20cm tins.
• Rub the butter into the flour.
• Add the baking powder, salt, cocoa and sugar
• Mix well together.
• Mix the eggs, milk and water together.
• Mix the liquid into the dry ingredients.
• Beat well.
• Divide the mixture between the 2 tins.
• Smooth the tops level.
• Bake for 25-30 minutes.
• Allow to cool completely before assembling. 

Milk Chocolate Icing – Ingredients

• 60g butter
• 3 tablespoons cocoa
• 3 tablespoons of hot milk*
• 2 -3 drops vanilla essence 
• Around 250g icing sugar**

Milk Chocolate Icing – Method

• Melt the butter gently in a saucepan.
• Blend in the cocoa.
• Add the vanilla essence.
• Add the icing sugar and hot milk bit by bit.
• Use a small hand whisk to beat the icing until it is smooth and thick.
• *
• * Heat a little more milk and then measure out the amount of milk you need.
• ** You need to adjust the milk and icing sugar to get the required thickness you need.

Assembling the Cake

• Place one round of cake onto a serving plate or stand.
• Spread half the icing over the cake.
• Place the second round of the cake on top.
• Press down a little.
• Spread the rest of the icing on the top of the cake.
• Smooth or make a pattern with a fork or small spatula.

One of my many glass cake stands.