Decadent chocolate cake

Created with Great British Chocolate, this is the perfect choice to serve for birthdays, afternoon tea or a weekend treat.

Recipe

ingredients	preparation
200g CHD-P55SA 200g unsalted butter 1spoon(s) instant coffee 125ml water	Preheat the oven to 160°C. Gently melt all ingredients. Cool to 30°C.
85g self-raising flour 85g plain flour 25g cocoa powder 1/4spoon(s) bicarbonate of soda	Sieve together.
200g Light muscovado sugar 200g golden caster sugar	Add to sieved flours.
3piece(s) medium free-range egg 75ml sour cream	Beat together Blend the chocolate mix with the beaten eggs. Add the flours and sugars and blend to create a smooth cake batter. Pour into a buttered and lined 20cm round baking tin. Bake 1 1/2 hours. Allow to cool. Cut into three even layers.

ingredients	preparation
250g CHD-P55SA 250g double cream (48%)	Heat together in a microwave for 30 seconds on full power. Whisk to a smooth glaze. Allow to cool until the glaze coats the sides of the bowl – approx. 1 hour. Aerate 2/3rds with a balloon whisk gently to create a spreadable consistency. Layer up the cake layers. Pour the remaining ganache over the cake allowing it to fall down the sides of the cake. Smooth over gaps with a palette knife.

ingredients

preparation

Heat together in a microwave for 30 seconds on full power.

Whisk to a smooth glaze.

Allow to cool until the glaze coats the sides of the bowl – approx. 1 hour.

Aerate 2/3rds with a balloon whisk gently to create a spreadable consistency.

Layer up the cake layers.

Pour the remaining ganache over the cake allowing it to fall down the sides of the cake.

Smooth over gaps with a palette knife.