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Description (Some HTML is OK)
Very indulgent chocolate cake
Ingredients
Makes 10 servings
- 250g butter
- 175g dark chocolate
- ½ cup of cocoa
- 2 cups of caster sugar
- 1 ¼ cup of water
- 2 tsps of instant coffee
- 1 ¾ cups of self raising flour
- 2 eggs
- 250g good quality dark chocolate
- 250ml double cream
Preparation
Cake Method:
Preheat the oven to 170c.
Add butter, dark chocolcate, cocoa, caster sugar, instant coffee and water to a saucepan and melt gently on a low heat and mix well. Allow to cool slightly.
Sift in flour and stir. Add eggs and mix well with a handbeater or by hand until flour is completely lump free.
Pour into a 28 – 30cm spring loaded tin (not too shallow).
Cook for one hour.
Ganache:
250g good quality dark chocolate
250ml double cream
Break chocolate into pieces and combine in a glass bowl with the cream. Place bowl over a saucepan which is on a very low simmer. Keep stirring the chocolate and cream until melted and combined and the mixture has a high gloss. Allow to cool to room temperature and whilst still runny, spread over cold cake (place cake on baking paper to catch drips).
Alternatively for a different texture, allow Ganache to cool until slightly firm then whisk the mixture until light and fluffy.
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