RICH VALRHONA CHOCOLATE CAKE
(for the chocolate sponge)
350g dark 70 per cent Valrhona chocolate
225g unsalted butter
3 whole eggs
400g caster sugar
400g self raising flour
1.5 tablespoons baking powder
(for the chocolate filling)
100g Valrhona 70 per cent chocolate
125g Valrhona milk chocolate 150 ml double cream
500g icing sugar
The ganache icing
225g 70per cent dark chocolate 125 double cream Method
Pre heat oven to 160ºC
Grease and line with baking paper two 22cm round loose bottomed tins.
To make the sponge
Melt the chocolate, butter and 300ml of water in a pan and melt gently over a low heat until smooth. Remove from the heat and cool slightly. Break the eggs into a mixing bowl
Mix with a whisk then add the caster sugar mix until smooth. Gradually pour the chocolate mix over the egg mixture and stir until smooth. Sift over the flour and baking powder and gently mix until fully incorporated
Divide mix equally into the two tins. Bake in the pre heated oven at 160ºC for one hour or until springy to the touch. Remove from the oven, let the cakes rest for 10 minutes before removing from the tin and putting on wire racks.
To make the filling
Add the chocolate and cream to a bowl and gently heat over boiling water until smooth.
Remove from the heat. Add the butter and stir until smooth. Add the icing sugar and mix until smooth. Set aside to cool until thick.
To make the ganache icing Gently heat the cream in a pan, add the chocolate and stir until smooth.
Slice each cake in half horizontally. Place one piece of cake onto a plate. Spread a third of the chocolate filling onto the cake and repeat three times so you have four layers of cake and three layers of filling. Pour the ganache icing over the top of the cake making sure it covers the side of the cake with a pallet knife. Set aside until firm and serve.