Chocolate Cake


First attempt at a chocolate cake! Trying to get more cakes and such under my belt. This was also the first time that I have used the new mixer and I must say it does make a quicker cake. I decided to put double cream in the centre to balance out the dark chocolate in the ganache.

For the cake:

60g Dark chocolate
50g Milk chocolate
200g Self-raising flour
30g cocoa powder (I used good drinking chocolate)
A pinch of salt
175g Unsalted butter
60g Light brown muscovado sugar
110g Caster sugar
4 Large eggs
3tbsp Milk
1tsp baking powder

For the ganache:

150g Milk chocolate
150g Dark chocolate
300ml Double cream


Preheat the oven to 180 degrees Celsius. Line two 20cm sandwich tins with a disc of grease proof paper and grease the sides.

Melt the chocolate for the cake and let cool (you can do this over a bain marie or I usually do it for small amounts or time in the microwave until melted). Then tend to the dry ingredients.

In a bowl, sift the flower with the cocoa and the salt. I chose the all in one method because I was using the mixer and whacked it up on full. Add all the ingredients to the mixer and mix until fully combined. If you don’t have a mixer, cream the butter with the sugars and beat in the melted chocolate. Add the eggs and the fold in a third of the flower and a tbsp of milk. Repeat until all the ingredients are all gone.

Halve the mixture and put each in one of the tins. Bake for thirty mins until firm and a knife goes through clean. Take out of the oven and leave to cool in the tins. Then turn out onto a wire rack.

Whilst it’s cooling, make the ganache. Heat the double cream until just bubbling. Chop the chocolates finely and put in a bowl. Once the cream is heated through add it to the bowl until the chocolate is melted and mixed through. Leave to cool.

Whisk the cream up until thickened and spreadable. Don’t go too far or it will be too stiff to use. Spread on one of the cakes and sandwich the other on top. Spread the ganache onto the cake and round the sides. Make sure the ganache is thick on the sides so you don’t streak the cream through the chocolate. We put chocolate curls on top too for extra indulgence!

Now go have a huge wedge with a cup of tea and enjoy.


One comment

  1. alicemaypurkiss · February 2, 2014

    This looks glorious!

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