Rich chocolate cake
From charlie30417 15 years agoIngredients
- 200g good quality dark chocolate, about 60% cocoa solids shopping list
- 200g butter cup into pieces shopping list
- 1 tbsp instant coffee granules shopping list
- 85g self-raising flour shopping list
- 85g plain flour shopping list
- ¼ tsp bicarb of soda shopping list
- 200g light muscovado sugar shopping list
- 200g golden caster sugar shopping list
- 25g cocoa powder shopping list
- 3 medium eggs shopping list
- 75ml buttermilk (5 tbsp) shopping list
- Grated chocolate or curls to decorate shopping list
How to make it
- 1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz 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.
- 2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
- 3. 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.
- 4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the 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.
- 5. 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.
People Who Like This Dish 4
- juels Clayton, NC
- jo_jo_ba Oshawa, CA
- joe1155 Munchen, DE
- chefelaine Muskoka, CANA
- charlie30417 Brisbane, AU
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The Rating
Reviewed by 2 people-
LOOOOVE IT!!!!! LOve chocolate an this sounds so good, can't wait to try it!
juels in Clayton loved it -
OOOOOOOOOOOooooooooooooooooh, this sound DELISH!
HIGH FIVE!! :+Dchefelaine in Muskoka loved it
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