Very chocolatey chocolate cake

I have had a song going round my head for literally days, I blame the teenage girls I work with. I’m sure when I say “Hey! I just met you and this is crazy” you’ll know what I’m talking about. But the line that really bothers me goes like this:

“Before you came into my life I missed you so bad”

It makes no sense! You can’t miss something before you’ve ever had it. And it’s just bad grammar, it should be “I missed you so badly” but I suppose that wouldn’t have sounded as good in the song.

Anyway, on to baking. This week, my cake was not as good as I had hoped it would be. I’m not sure I can blame anything for it, it just didn’t really work. It still tastes pretty good though! It was supposed to be a two-layered, square cake, but mine turned into a single layered round cake.

Here’s what I did:

Ingredients, Serves 12-14
250g plain dark chocolate
250g unsalted butter
5 eggs
50g light brown soft sugar
125g self raising flour
75g almonds
150ml double cream
150g plain dark chocolate

Grease a 9 inch round cake tin. Preheat the oven to 160°C.

Melt the chocolate and butter in bowl over a pan of simmering water.

Beat the eggs and the sugar until slightly thickened. Sift the flour over the mixture, then add the almonds and chocolate mixture and fold until evenly combined.

Pour the mixture into the prepared cake tin and cook for about 30 minutes until just firm. Turn onto a wire rack to cool.

Heat the cream in a pan until almost boiling (small bubbles but not bubbling out of the pan). Remove from the heat and add the chocolate. Leave until the chocolate has melted then stir until smooth. Transfer to a bowl and refrigerate until thickened. Top Tip! Ganache can sometimes split and turn oily looking. Don’t stir it too much before transferring to the bowl. You can rescue a ganache by stirring in a tablespoon of milk or cream at a time until it all comes together again.

When the cake is cool and the ganache is smooth and firm, cover the top and sides of the cake with the ganache using a palette knife. Top with strawberries or any other fruit.


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