Dark Chocolate Cake with Dark Chocolate Ganache

Dark chocolate cake is the perfect recipe for any chocoholic to get stuck into. With layers of dark chocolate ganache, this is sure to get your mouth watering, just try and save the chocolate for the . . . → Read More: Dark Chocolate Cake with Dark Chocolate Ganache Recipe No related posts. Related posts brought to you by Yet Another Related Posts Plugin.]]> Here is an easy recipe that children can make as a Christmas treat.

Dark Chocolate Cake with Dark Chocolate Ganache

Dark chocolate cake is the perfect recipe for any chocoholic to get stuck into. With layers of dark chocolate ganache, this is sure to get your mouth watering, just try and save the chocolate for the cake.

Serves: 8

Ease of preparation: Very Easy

Preparation Time: 1 hour

Ingredients

Sponge Mixture
90g Butter
165g Caster Sugar
1 tsp Vanilla Extract
2 Eggs
40g Self-Raising Flour
115g Plain Flour
½ tsp Bicarbonate Soda
40g Cocoa Powder HC
140ml Buttermilk

Dark Chocolate Ganache
250g Dark 72% Rabot Estate HC
250g Whipping Cream
150g Whipping Cream, Beaten

Equipment
2x Baking Trays
Wooden Spoon
Large Bowl
Whisk
Cooling Rack

Method

1. Start by beating together the butter, sugar and vanilla extract until the mixture is smooth and creamy.
2. Beat the eggs in a cup or basin and add the mixture a little at a time along with the plain flour, self raising flour, icarbonate of soda and cocoa powder, keeping the same smooth consistency.
3. Finish the mixture by adding the buttermilk, making sure the mixture does not get too wet or dry as you go when all the flour and eggs have been used.
4. Divide into two lined, or non-stick sponge tins. Place in the oven at 180°C/Gas Mark 4 for 20 – 25 minutes; ensure the oven is well heated.
5. While the sponge is cooking, the chocolate ganache can be made. This is made using dark chocolate and 250g of cream.
6. Melt the chocolate and add to the whipped cream. When the mix is luke warm, it is then time to add the beaten whipping cream, put to one side.
7. Once the sponge is cooked, remove from the tins and place on cooling racks.
8. When the sponge has cooled put one upside down on a plate and spread with half the chocolate ganache, place the other piece on top.
9. Finally, finish by spreading the remaining chocolate ganache covering all the cake and it is complete.

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