- For the cake:
- 200g dark chocolate (70%)
- 2 cap fills of vanilla essence
- 2 level tea spoons bicarbonate of soda
- 3 eggs beaten
- 275g caster sugar
- 250g plain flour
- 300ml buttermilk
- 125g unsalted butter ( softened not melted)
- For the ganache (filling/decoration):
- 300g milk chocolate
- 300g dark chocolate (70%)
- 675ml double cream
Prepare for through-the-roof chocolate cravings thanks to this chocoholic's dream.
This is the ultimate chocolate cake and is the most decadent thing you could make. We pretty sure it'll increase your popularity tenfold with your family and friends.
You can keep it classic, or garnish it with whatever tickles your fancy.
Get all your gear together.
Start with the cake first. Melt the chocolate (in a bowl over simmering water), then set aside for 10 mins to cool.
Line three 8" Victoria sponge tins.
Here they're all lined.
Mix everything else together well.
After mixing the ingredients, mix in the melted chocolate (after cooling for 10 mins). Split the mix between the three tins. Bake in a pre-heated oven at 180 degrees for 25 mins.
Remove, leave for 10 minutes, then add to a cooking rack and leave until completely cold.
Melt the chocolate as above. Set aside for 20 mins. Have the cream at room temperature.
Slowly add the cream to the melted chocolate after 20 mins.
Now start to layer the cake. You can leave it like this....
... Or be a greedy pig like me and do this.
You can garnish it too if you want, but it's not necessary. Chill for at least 30 mins before making the first slice. I recommend slicing and leaving for 20-30 mins at room temperature before eating.
This looks the business and it's really simple. If you want to take this a step further, garnish the middle with some glazed strawberries also. Let your imagination go wild.