#borotweetup chocolate cake recipe

I’ve not made a cake in a while but I thought that bringing something to the #borotweetup would be nice and would get people talking so I set to work.

Ingredients

• 400g of dark chocolate (at least 60% cocoa solids)
• 200g of unsalted butter (cut up)
• Single shot of cold espresso (or a teaspoon of instant coffee in a little cold water)
• 3 of your favourite free range eggs
• 90g of self raising flour
• 90g of plain flour
• 1/4 teaspoon of bicarbonate of soda
• 230g of caster sugar
• 200g of light brown soft sugar
• 25g of cocoa powder
• 75ml of whole milk
• 250ml of double cream

You will also need

• 25cm springform cake tin
• Baking parchment
• Small amount of butter to grease the cake tin
• A heavy pan, a bonus if you have two.
• Sieve
• Large mixing bowl
• Smaller mixing bowl

Method

1. Preheat oven to 150C (reduce temperature if you’ve got a fan oven).
2. Butter a 25cm springform cake tin and line the base with baking parchment.
3. Chop 200g of the chocolate and put it in a heavy pan, add the butter, espresso and stir over a low heat until the butter has melted and everything is mixed. Don’t let it boil.
4. Break the 3 eggs into a large bowl, pour in all the milk and beat until mixed.
5. Sieve the flours into the bowl, add 200g of caster sugar, all of the light brown soft sugar, bicarbonate of soda and cocoa powder.
6. Pour the melted chocolate mixture into the bowl and stir until well mixed.
7. Pour mixture into the springform tin, bake for 1 hour 15 minutes. Check if it’s done by pushing a cocktail stick or skewer into the middle. If it comes out clean, disco.
8. Leave the cake to cool, remove from the tin and peel off the baking parchment from the bottom.
9. Chop up 185g of the remaining chocolate and put in a bowl.
10. Pour the cream into a heavy pan, add the remaining 30g of caster sugar and stir over a medium heat until it’s just about to boil.
11. Pour the cream over the chocolate and stir until you have a smooth silky mixture, the more you stir the thicker the ganache. You could also whip it once cold to make it even thicker!
12. Cut the cake in half horizontally, spread a little of the ganache between the layers, pour the remaining over the top of the cake and spread to the edges.
13. Chill the cake in the fridge for half an hour, grate the remaining 15g of chocolate and sprinkle over the ganache on top.
14. Om, nom, nom!