Farmer's Weekly (South Africa)
This gorgeous chocolate cake is perfect for any event, including a birthday party, and your guests will keep coming back for ‘just one more’ slice, says Elizabeth Schroeder.
SERVES 10 to 12
For the cake
200g 60% cocoa dark chocolate, chopped 200g butter, cubed
1 Tbsp instant coffee granules 125ml cold water
85g self- raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden castor sugar
25g cocoa powder
3 medium eggs
75ml buttermilk For the ganache
200g dark chocolate, chopped (you can also use milk chocolate, if you prefer) 300ml whipping cream
2 Tbsp golden castor sugar For THE decoration KitKat slabs
Mini chocolate eggs Ribbon
FOR THE CAKE
• Preheat the oven to 180°C
(160°C fan) and grease and line a 20cm round cake tin.
• Place the dark chocolate and butter in a medium pan. Mix the instant coffee granules into the water and pour into the pan.
• Warm through over a low heat until the chocolate and butter have melted. Be careful not to overheat.
• In a bowl, mix the flours, bicarbonate of soda, muscovado sugar, castor sugar and cocoa powder together.
• In a separate bowl, beat the eggs and buttermilk. Pour the melted chocolate mixture and the egg mixture into the flour blend and combine everything until the consistency is smooth and runny. • Pour the batter into the cake tin and bake for 85 to 90 minutes; a skewer inserted into the centre of the cake should come out clean.
• Allow it to cool slightly in the pan, and then turn it out onto a wire rack to cool completely. Slice the cold cake horizontally into three.
FOR THE GANACHE
• Put the chocolate in a bowl and set aside.
• Pour the cream into a pan, add the castor sugar and heat until it is about to boil.
• Remove from the heat and pour over the chocolate.
• Stir until the chocolate has melted and the mixture is smooth.
• Cool until the ganache has thickened but is still pourable. • Using a small amount of ganache, sandwich the cake layers together. • Pour the rest of the ganache over the cake, and smooth it over the entire surface.
FOR THE DECORATION
• Break the KitKat slabs into their individual fingers. Stick them around the cake using as much ganache as you need. • Pour the chocolate eggs (or any other chocolates you desire) onto the top of the cake.
• Place the ribbon around the cake, tying it in a bow to secure it in place.