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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very rich and very yummy! I made this for my boyfriend who's a chocoholic and he loves it. We found it's best served with ice cream or cream just to take the edge of the richness. The rrecipe is by Angela Nilsen. I modified it slightly (well the way it's cooked) and it works so much better this way. Ingredients:
200 g dark chocolate, good quality about 60% cocoa solids |
200 g butter, cut in pieces |
1 tablespoon instant coffee granules |
85 g self-raising flour |
85 g plain flour |
1/4 teaspoon bicarbonate of soda |
200 g light muscovado sugar |
200 g golden caster sugar |
25 g cocoa powder |
3 medium eggs |
75 ml buttermilk (5 tbsp) |
chocolate curls, to decorate |
for the ganache |
200 g dark chocolate, as above |
284 ml double cream (pouring type) |
2 tablespoons golden caster sugar |
Directions:
1. 1. Butter 2 20cm round cake tins 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. 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. 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 tins and bake for approx 30-40 mins (If you choose to use 1 deep cake tin and cut the cake into layers instead of in 2 tins then cook for 1 hour 25 minutes - 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. 4. 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. 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.
6. I added strawberry Jam to the help stick the layers together and added fresh strawberries to the top - just to make it more romantic hehe.
7. BE MINDFULL OF THE COOKING TIME AS MINE DID QUICKER THAN THE RECIPE INDICATED. I would check after 25 mins.
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