Chocolate Cake
2 hours 36 minutesMakes 14 slices
A rich and moist chocolate cake made with layers of dark chocolate sponge and creamy ganache. Perfect for chocolate lovers, this cake is sure to be a hit at any celebration.
- Ingredients
- Steps
Ingredients
cake
200 g
dark chocolate, chopped
200 g
butter, cubed
1 tbsp
instant coffee granules
85 g
self-raising flour
85 g
plain flour
0.25 tsp
bicarbonate of soda
200 g
light muscovado sugar
200 g
golden caster sugar
25 g
cocoa powder
3
medium eggs
75 ml
buttermilk
50 g
milk chocolate
125 ml
cold water
filling
200 g
dark chocolate, chopped
300 ml
double cream
2 tbsp
golden caster sugar
Steps
1
Grease and line a 20cm round cake tin with baking paper.
2
Combine dark chocolate with butter in a medium saucepan. Don't heat yet.
3
Mix the instant coffee granules with the cold water and pour into the saucepan.
4
Heat gently until melted. Don't overheat.
5
Separately, combine the self-raising flour, plain flour, bicarbonate of soda, light muscovado sugar, golden caster sugar and cocoa powder. Remove any lumps.
6
Preheat the oven to 160°C.
7
Mix eggs with buttermilk until combined.
8
Add the chocolate mixture and egg mixture to the flour mixture. Mix until smooth and runny.
9
Pour the batter into the tin and bake for about 1 hour 25 minutes, until a skewer inserted in the center comes out clean and the top feels firm.
10
Cool the cake in the tin, then turn out onto a wire rack to cool fully. Slice horizontally into three layers.
11
For the ganache, put the dark chocolate in a bowl. Heat the double cream and golden caster sugar in a pan until almost boiling.
12
Remove from the heat and pour the cream over the chocolate. Stir until melted and smooth. Cool until slightly thickened but still pourable.
13
Sandwich the layers with a thin spread of ganache. Pour the rest over the top and let it run down the sides. Fill any gaps and smooth with a knife.
14
Grate the milk chocolate over the top.