Decadent chocolate cake

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

Cake Base

ingredients preparation
  • 200g
  • 200g
    unsalted butter
  • 1spoon(s)
    instant coffee
  • 125ml

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.

Chocolate Ganache

ingredients preparation
  • 250g
  • 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.

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