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Ultimate Chocolate Cake By Angela Nilsen

By on December 22, 2016
Ultimate chocolate cake By Angela Nilsen

Ultimate chocolate cake By Angela Nilsen

Ultimate chocolate cake By Angela Nilsen

Ingredients:

  1. Good quality dark chocolate -200 g about 60% cocoa solids
  2. Butter -200 g
  3. Instant coffee granules -1 tbsp
  4. Self-raising flour -85 g
  5. Plain flour -85 g
  6. Bicarbonate of soda -¼ tsp
  7. Light muscovado sugar -200 g
  8. Golden caster sugar -200 g
  9. Cocoa powder -25 g
  10. Medium eggs -3
  11. Buttermilk -75 ml (5 tbsp)
  12. Grated chocolate or curls, to decorate

For the Ganache:

  1. Good quality dark chocolate -200 g, as above
  2. Carton double cream -284 ml (pouring type)
  3. Golden caster sugar -2 tbsp

Method

  • Butter a 20 cm round cake tin (7.5 cm deep) and line the base.
  • Preheat the oven to fan 140 C/conventional 160 C/ gas 3.
  • Break 200 g good quality dark chocolate in pieces into a medium, heavy-based pan.
  • Cut 200 g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125 ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on medium for about 5 minutes, stirring half way through.
  • While the chocolate is melting, mix 85 g self-raising flour, 85 g plain flour, ¼ bicarbonate of soda, 200 g light muscovado sugar, 200 g golden caster sugar and 25 g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.

Also Try: How to Make Delicious White Sheet Cake

  • Beat 3 medium eggs in a bowl and stir in 75 ml (5 tbsp) buttermilk.
  • Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
  • Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  • When the cake is cold, cut it horizontally into three.

Make the ganache:

  • Chop 200 g good quality dark chocolate into small pieces and tip into a bowl.
  • Pour a 284 ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate.
  • Stir until the chocolate has melted and the mixture is smooth.
  • Sandwich the layers together with just a little of the ganache.
  • Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.
  • Decorate with grated chocolate or a pile of chocolate curls.
  • The cake keeps moist and gooey for 3-4 days.
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