ethicalweddings.com

Following the carrot cake recipe last week, here’s the recipe for Fairtrade chocolate cake. It’s quite rich because of the chocolate but we have found it isn’t too heavy because of the meringue folded into it.

It freezes well (I know because I made several for a Fairtrade Feast we held last year) so again my plan is to make it in advance and freeze it, then defrost and ice it a day or two before the wedding. Maybe with white chocolate buttercream. Yum!

Ingredients:
200g butter
300g Fairtrade caster sugar (and an extra 50g on one side for the meringue)
6 separated free range local eggs
300g dark Fairtrade chocolate, melted
300g self raising flour Buttercream – 100g Fairtrade white chocolate, 200g icing sugar, little knob of butter

Method:
Cream butter and sugar, beat in egg yolks, and stir in the melted chocolate.
Whisk egg whites until stiff and add the extra 50g sugar to them to make meringue.
Fold the flour and the meringue into the chocolate mix.
Transfer the mix to greased 10” square cake tin and bake for 45 to 55 minutes at 180C.