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.
- 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.
- Large mixing bowl
- Smaller mixing bowl
- Preheat oven to 150C (reduce temperature if you’ve got a fan oven).
- Butter a 25cm springform cake tin and line the base with baking parchment.
- 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.
- Break the 3 eggs into a large bowl, pour in all the milk and beat until mixed.
- Sieve the flours into the bowl, add 200g of caster sugar, all of the light brown soft sugar, bicarbonate of soda and cocoa powder.
- Pour the melted chocolate mixture into the bowl and stir until well mixed.
- 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.
- Leave the cake to cool, remove from the tin and peel off the baking parchment from the bottom.
- Chop up 185g of the remaining chocolate and put in a bowl.
- 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.
- 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!
- 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.
- Chill the cake in the fridge for half an hour, grate the remaining 15g of chocolate and sprinkle over the ganache on top.
- Om, nom, nom!