Ultimate Father's day chocolate cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 3 Egg(s) (free range)
- 175 g Self-raising white flour
- 175 g Unrefined dark muscovado sugar
- 175 g Butter (unsalted)
- 1½ tsp Baking powder
- 40 g Cocoa powder
- 5 tbsp Water boiling
For the buttercream
- 500 g Unrefined golden icing sugar
- 160 g Butter (unsalted)
- 50 ml Milk (whole)
For the chocolate ganache
- 150 ml Double cream
- 150 g Dark chocolate
For the decoration
- Chocolate finger biscuits 3 packs
- Sweets 5 different variations
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1
Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line a 8” sandwich tin
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2
Beat together the eggs, flour, baking powder, sugar and butter until light, fluffy and fully combined.
For this step you'll need:
- 3 Egg(s) (free range)
- 175g Self-raising white flour
- 1½tsp Baking powder
- 175g Unrefined dark muscovado sugar
- 175g Butter (unsalted)
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3
In a separate bowl mix together the cocoa powder and boiling water to create a paste, then add to the mix.
For this step you'll need:
- 40g Cocoa powder
- 5 tbsp Water boiling
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4
Carefully fold the chocolate paste in with the cake batter until the chocolate has been fully mixed in.
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5
Pour out equal quantities of mixture into each tin then bake for 20-25.
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6
Once baked throughout, leave to cool for a few minutes in the tin, then transfer onto a wire cooling rack.
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7
To make the buttercream, blend together the icing sugar and butter, gradually adding the milk to loosen the mix.
For this step you'll need:
- 500g Unrefined golden icing sugar
- 160g Butter (unsalted)
- 50ml Milk (whole)
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8
When the cake has cooled, spread the buttercream on top of the sponges and sandwich them together, leaving the top layer plain for the ganache. Save some of the buttercream to help stick the decorations to the cake.
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9
To make the ganache, place the cream and chocolate in a heatproof bowl and melt over a pan of simmering water.
For this step you'll need:
- 150g Dark chocolate
- 150ml Double cream
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10
Remove the ganache from the heat and allow to thicken.
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11
Spread a thin cover of buttercream around the outside of the cake and stick the chocolate fingers on.
For this step you'll need:
- Chocolate finger biscuits 3 packs
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12
Pour the ganache on the top of the cake and before it sets, add the remaining chocolate fingers to divide your cake into sections and fill with your favourite sweets.
For this step you'll need:
- Sweets 5 different variations
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13
For an added touch decorate with a ribbon around the cake (this will also help to keep the fingers in place.)