Decadent chocolate cake
Created with Great British Chocolate, this is the perfect choice to serve for birthdays, afternoon tea or a weekend treat.
- Level:
-
Medium
- Makes:
-
1
Cake Base
Ingredients: Cake Base
-
200 gCHD-P55SA
-
200 gunsalted butter
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1 spoon(s)instant coffee
-
125 mlwater
Preparation: Cake Base
Preheat the oven to 160°C.
Gently melt all ingredients.
Cool to 30°C.
Ingredients: Cake Base
-
85 gself-raising flour
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85 gplain flour
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25 gcocoa powder
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1/4 spoon(s)bicarbonate of soda
Preparation: Cake Base
Sieve together.
Ingredients: Cake Base
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200 gLight muscovado sugar
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200 ggolden caster sugar
Preparation: Cake Base
Add to sieved flours.
Ingredients: Cake Base
-
3 piece(s)medium free-range egg
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75 mlsour cream
Preparation: Cake Base
Beat together
Blend the chocolate mix with the beaten eggs.
Add the flours and sugars and blend to create a smooth cake batter.
Pour into a buttered and lined 20cm round baking tin.
Bake 1 1/2 hours.
Allow to cool.
Cut into three even layers.
Chocolate Ganache
Ingredients: Chocolate Ganache
-
250 gCHD-P55SA
-
250 gdouble cream (48%)
Preparation: Chocolate Ganache
Heat together in a microwave for 30 seconds on full power.
Whisk to a smooth glaze.
Allow to cool until the glaze coats the sides of the bowl – approx. 1 hour.
Aerate 2/3rds with a balloon whisk gently to create a spreadable consistency.
Layer up the cake layers.
Pour the remaining ganache over the cake allowing it to fall down the sides of the cake.
Smooth over gaps with a palette knife.
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