Ingredients
Sponge
5 eggs
150 g/ 5½ oz of caster (superfine) sugar
150 g/ 5½ oz of plain (all-purpose) flour
40 g/ 1½ oz of cocoa powder
175 g/ 6 oz of carrots, peeled and finely grated
50 g/ 1¾ oz/ ½ cup of chopped walnuts
2 tbsp of sunflower oil
350 g/ 12 oz of medium fat soft cheese
175 g/ 6 oz/ 1 cup of icing (confectioners') sugar
175 g/ 6 oz of milk or dark chocolate, melted
Preparation
- Lightly grease and line the base of a 20 cm/ 8 inch deep round cake tin (pan).
- Place the eggs and sugar in a large mixing bowl set over a pan of gently simmering water and whisk until very thick.
- Lift the whisk up and let the mixture drizzle back — it will leave a trail for a few seconds when thick enough.
- Remove the bowl from the heat.
- Sieve (strain) the flour and cocoa powder into the bowl and carefully fold in.
- Fold in the carrots, walnuts and oil until just combined.
- Pour into the prepared tin (pan) and bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 45 minutes or until well risen and springy to the touch.
- Leave to cool slightly then turn out on to a wire rack to cool completely.
- Beat together the soft cheese and icing (confectioners') sugar until combined.
- Beat in the melted chocolate.
- Split the cake in half and sandwich together again with half of the chocolate mixture.
- Cover the top of the cake with the remainder of the chocolate mixture, swirling it with a knife.
- Leave to chill or serve at once.
Baking Tips and Ideas
- The undecorated cake can be frozen for up to 2 months.
- Defrost at room temperature for 3 hours or overnight in the refrigerator.
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