Choco­late heaven: three in­dul­gent bakes

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Serves 12 You will need

3 x 20cm cake tins, the bases and sides greased and lined with bak­ing parch­ment 185g un­salted but­ter 225g caster sugar 1tsp vanilla ex­tract 3 large free-range eggs, lightly beaten 250g plain flour 50g co­coa pow­der 1tsp bak­ing pow­der 1tsp bi­car­bon­ate of soda 150ml milk

For the lime ganache

100g dark choco­late, chopped 15g un­salted but­ter, cubed 1tbsp co­coa pow­der

50ml lime juice (about 2 limes) 2tbsp boil­ing wa­ter 2tbsp golden syrup

For the pas­sion fruit cream

400ml whip­ping cream 6 pas­sion fruit, pulp re­moved with a tea­spoon

2tbsp ic­ing sugar

How to do it

1 Heat the oven to 180°C. In a large bowl, mix to­gether the but­ter and sugar un­til light and creamy. Mix in the vanilla ex­tract, then grad­u­ally beat in the eggs. In an­other bowl, stir to­gether the flour, co­coa pow­der, bak­ing pow­der and bi­car­bon­ate of soda, then sift the mix into the cake mix­ture and fold un­til com­bined. Mix in the milk, then di­vide be­tween the pre­pared cake tins, smooth­ing the tops. Bake for 15-20 mins or un­til springy and cooked through. 2 To make the ganache, put all the in­gre­di­ents in a heat­proof bowl over a pan of barely sim­mer­ing wa­ter. Al­low to gen­tly melt, then stir. Re­move from the heat and set aside to cool slightly and firm up. Whisk in a lit­tle more boil­ing wa­ter if it looks too thick. 3 To make the pas­sion fruit cream, whip the cream along with the pas­sion fruit pulp and ic­ing sugar un­til it holds its shape. Us­ing a pal­ette knife, spread half the cream over the top of one of the sponges. Top with an­other sponge and spread over the re­main­ing cream. Place the last sponge on top and press down lightly. Pour the cooled ganache onto the mid­dle of the top cake and use a pal­ette knife to spread it to the edges, let­ting a lit­tle run down the sides.

Calo­ries 518 Fat con­tent 33g (20g sat­u­rates) Freez­able Yes

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