Chocolate Cake
1 1/3 cups self-raising flour
1/3 cup plain flour
1/3 cup cocoa powder
1 tbsp instant coffee powder (I omitted this as my brother doesn't like coffee)
3/4 cup caster sugar
1/4 cup soft brown sugar
200g unsalted butter, chopped into cubes to speed up melting
1 tbsp golden syrup
1/2 cup hot water
100g dark or milk chocolate, coarsely chopped
2 eggs, lightly beaten
1. Preheat oven to moderately slow 160C (140C fan forced).
2. Brush a deep, 20cm round cake tin with butter or oil and line base and sides with baking paper (I used baking paper only in a springform tin and it popped out perfectly).
3. Sift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.
4. Combine sugars, butter, syrup, water and chocolate in a large pan.
5. Stir over a low heat until the butter and chocolate are melted and the sugars are dissolved. Remove from heat.
6. Add butter mixture to the dry ingredients. Using a whisk, stir until just combined.
7. Add the beaten eggs, mix well but do not overbeat.
8. Pour mixture into prepared tin. Bake for 1 hour 45 minutes or until skewer comes out clean when inserted in the centre of cake (mine took just under an hour but could be because I had my fan-forced oven at 160C).
9. Leave cake in tin for 1 hour to cool then turn onto a wire rack to continue cooling.
Ganache
250g chocolate broken into smallish pieces
1/3 cup double cream
1. Combine chocolate and cream in a heatproof bowl or small pan over a large pan of simmering water (double boiler).
2. Stir until the chocolate melts and the mixture is smooth.
3. Remove from heat. Set aside at room temperature to cool, stirring occasionally, until thick and spreadable (5-10 minutes).
Putting it together
Spoon blobs of icing onto the cake and spread evenly. Top with bits of crumbled Flake and Crunchie or whatever else you like.
Verdict
Mmm! The cake part could have been moister but the taste is still delicious. Perfect icing.
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