Come Dine with Me

Prince Regent chocolate cake recipe

Mike Brett gave his guests a royal send off with this luscious dessert in Come Dine With Me Wolverhampton

Ingredients

  • 1-2 tbsp sunflower oil, for greasing
  • 250g butter, softened
  • 250g caster sugar
  • 1 tsp vanilla extract or a few drops of vanilla essence
  • 4 free-range medium eggs
  • 200g plain flour
  • 50g cornflour
  • 1 tsp baking powder

For the filling

  • 4 tbsp cocoa powder
  • 350-450g icing sugar
  • 250g unsalted butter, softened
  • 1-2 tbsp almond or coffee cream liqueur or freshly made strong coffee

For the glaze

  • 150g plain dark chocolate (at least 70% cocoa solids), broken into squares
  • 50g coconut oil or unsalted butter
  • 50ml coffee cream liqueur
  • Chocolate shavings, to decorate

METHOD

1. Preheat the oven to 200°C/Gas 6. Base-line a 25cm loose-based cake tin with baking parchment and brush the base and sides with a little sunflower oil to grease. Cream the butter with the sugar and vanilla until light and fluffy. Slowly beat in the eggs then sift over the flour, cornflour and baking powder. Fold in lightly. (Use an electric mixer to make the cake batter if you like.)

2. Spread roughly a seventh of the mixture over the prepared cake tin and bake in the centre of the oven for 10 minutes. Remove, cool for a few minutes then turn out onto a wire rack and peel off the baking parchment. Wash the tin, base-line and grease once more. Spread a sixth of the cake batter over the tin and bake as before. Repeat the method until you have seven even-sized sponges. Leave the sponges to cool, separated by sheets of baking parchment.

3. To make the filling, sift the cocoa powder and 350g of the icing sugar into a bowl with the butter and cream together until smooth and fairly thick, adding more icing sugar if necessary. Stir in the liqueur or coffee and beat until soft. Put one of the sponges on a serving plate and spread with a little of the filling. Top with a second cake and repeat the method until all the cakes are stacked one on top of the other with the chocolate filling between the layers.

4. To make the glaze, melt the chocolate with the coconut oil or butter and coffee liqueur in a heat-proof basin over gently simmering water until smooth, stirring occasionally. Remove from the heat and leave to cool for a few minutes then spread with a large rubber spatula over the assembled cake. Decorate with chocolate shavings and chill until ready to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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