Ultimate chocolate cake
Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate
cake - perfect for celebrations - birthdays, weddings, christenings -
any excuse!
Ingredients
* 200g good quality dark chocolate , about 60% cocoa solids
* 200g butter
* 1 tbsp instant coffee granules
* 85g self-raising flour
* 85g plain flour
* 1?4 tsp bicarbonate of soda
* 200g light muscovado sugar
* 200g golden caster sugar
* 25g cocoa powder
* 3 medium eggs
* 75ml buttermilk (5 tbsp)
* grated chocolate or curls, to decorate
FOR THE GANACHE
* 200g good quality dark chocolate , as above
* 284ml carton double cream (pouring type)
* 2 tbsp golden caster sugar
Method
1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat
the oven to fan 140C/conventional 160C/ gas 3. Break *200g good
quality dark chocolate* in pieces into a medium, heavy-based pan.
Cut *200g butter* into pieces and tip in with the chocolate, then
mix *1 tbsp instant coffee granules* into*125ml cold water* and pour
into the pan. Warm through over a low heat just until everything is
melted - don't overheat. Or melt in the microwave on Medium for
about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix*85g self-raising flour, 85g
plain flour, ΒΌ bicarbonate of soda, 200g light muscovado sugar, 200g
golden caster sugar and 25g cocoa powder* in a big bowl, mixing with
your hands to get rid of any lumps. Beat *3 medium eggs* in a bowl
and stir in *75ml (5 tbsp) buttermilk*.
3. Now pour the melted chocolate mixture and the egg mixture into the
flour mixture, stirring just until everything is well blended and
you have a smooth, quite runny consistency. Pour this into the tin
and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in
the centre it should come out clean and the top should feel firm
(don't worry if it cracks a bit). Leave to cool in the tin (don't
worry if it dips slightly), then turn out onto a wire rack to cool
completely.
4. When the cake is cold, cut it horizontally into three. Make the
ganache: chop *200g good quality dark chocolate* into small pieces
and tip into a bowl. Pour a *284ml carton of double cream* into a
pan, add *2 tbsp golden caster sugar*, and heat until it is about to
boil. Take off the heat and pour it over the chocolate. Stir until
the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour
the rest over the cake letting it fall down the sides and smoothing
to cover with a palette knife. Decorate with *grated chocolate or a
pile of chocolate curls*. The cake keeps moist and gooey for 3-4 days.
from http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake
--
*Ginny Butterfield
Cranberry Twp, PA
*
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