Gateau Au Chocolat
Lablais
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Ingredients
3oz (75g) softened unsalted butter
9oz (275g) fine-grained (castor) sugar
1 egg
2 egg whites
7oz (200g) all purpose (plain) flour
2oz (50g) cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbs instant coffee granuales or powder
4 tbs buttermilk

Frosting/Icing
7oz (200g) fine-grained (castor) sugar
4oz (100g) cocoa powder
1tsp vanilla extract
2oz (50g) semi sweet (plain) chocolate
1/2 pt (300ml) skimmed milk

Method
1. The frosting needs to be made the day before the cake as it needs to thicken overnight. In a saucepan, make a paste with the cocoa, sugar and a little of the skimmed milk, then stir in the remainder of the milk. Over a medium heat, bring the milk mixture to the boil, then allow to boil for 3 minutes, stirring continuously. Remove from the heat and add the vanilla and chocolate, stirring until the chocolate melts. Cover with non-stick kitchen paper and put in the refrigerator overnight.

2. Preheat oven to 350 deg F (180 deg C). Grease an 8 inch (20cm) diameter cake pan and line the base with non-stick paper.

3. Strain (sift) together the flour, cocoa, baking soda, baking powder and salt.

4. Whisk the whole egg and the egg whites together.

5. Dissolve the coffee in 1-1/2 tbs hot water then add the vanilla and buttermilk. Stir well.

6. Beat the butter until soft then beat in the sugar until the mixture is light and crumbly - about 3 or 4 minutes.

7. A bit at a time, beat in the eggs for another 2 or 3 minutes, then beat in about 1/3 of the flour and cocoa mixture.

8. Now gradually beat in about half of the buttermilk, followed by half the remaining flour, then the remaining buttermilk. Stir in the rest of the flour, making sure that it is all well mixed.

9. Pour the mixture in the cake pan and bake for about 40 minutes. It is cooked when it shrinks slightly away from the sides of the pan or a skewer put in the centre of the cake comes out clean.

10. Leave the cake in the pan for about 5 minutes then turn out on to a cooling rack. Remove the non-stick paper and leave to cool completely.

11. Cut the cake into three equal layers and spread two of them with some frosting, then sandwich the three layers together. Spread the remaining frosting all over the outside of the cake. Decorate with chocolate shavings or curls.