Decadent chocolate cake
Created with Belgium 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 g
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200 gUnsalted butter
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1 spoon(s)Instant coffee
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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 gDouble cream (48%)
-
250 g
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