Chocolate death

I got this recipe from a friend;       

The Moist Chocolate Cake      

250g//½ pound butter, cut into cubes
250g// ½ pound dark chocolate, broken into pieces
2 tbsp instant coffee powder (or granules) / I left that out, I don’t like coffee
2 tsp vanilla extract / I used vanilla sugar
4 eggs
¼ cup extra-light olive oil (or vegetable oil)
½ cup buttermilk
1 cup self-raising flour
1 cup plain flour
½ cup cocoa / Didn’t do it, it was chocolat-y enough for me as it was!
½ tsp bicarbonate of soda
2 cups caster sugar

2 cups thickened cream

500g//1pound dark chocolate (extra), roughly chopped

1) Preheat oven to 160C//320F. Grease and line a 22cm//8.7inches round cake pan with baking paper. Put butter, chocolate, coffee, vanilla and ¾ cup hot water in a saucepan and stir over low heat until chocolate is melted and smooth. Remove from heat. 

2) Combine eggs, oil and buttermilk in a large jug. Sift flours, cocoa and bicarbonate of soda into a large bowl. Add sugar and stir until well combined. Make a well in centre of flour mixture and add egg mixture. Stir slowly to combine. Add chocolate mixture, stirring constantly until well combined.  

3) Pour mixture into prepared cake pan and bake for 1 hour 45 minutes or until a skewer inserted in the centre comes out clean. Cool cake in pan.  

4) To make ganache, put cream and chocolate (extra) in a heavy-based saucepan over medium-low heat. Stir until chocolate has melted and mixture is smooth and well combined. Pour into a bowl. Cool at room temperature or refrigerate until ganache is spreadable. Decorate cake with ganache. //You can do that upfront, because it takes a long, long time for it to cool down!  

 – – – –   

 I have two tips to use with ganashe (both inherited from grannie 🙂  ); first, if you don’t want it (or can’t! 🙂 ) to be smooth, you can just spread it all over, then tap-tap-tap it (with knife, or I also did it with spoon, what suits you best) so it creates little peaks. I think it looks prettier then the “glazed” one.   

Second, I slice the half and put one layer of ganashe in the middle. You can do it with a knife, or with a thread; you cut a little in the middle with a knife, so it gets you an easier start; then you place the thread in both hands and pull towards you – try to do it evenly.     

 – – – –   

I am a vanilla, not a chocolate person, so this is way, way too much chocolate for me. 

But at least I know that I know how to bake a cake!! 

Good luck!     


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