Celebration chocolate cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 50 g Cocoa powder
- 100 g Unrefined dark muscovado sugar
- 250 ml Water boiling
- 125 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 225 g Plain white flour
- 1 tsp Baking powder
- 2 tsp Vanilla extract
- 1 tsp Coffee extract
- 2 Egg(s) (free range)
For the chocolate ganache
- 125 ml Water
- 30 g Unrefined dark muscovado sugar
- 175 g Butter (unsalted)
- 300 g Dark chocolate
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1
Preheat oven to 180°C (160°C fan, gas mark 4). Grease and line a round 7in tin with baking paper.
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2
In a saucepan add the boiling water, cocoa powder, dark muscovado sugar, butter and golden caster sugar and mix well. Bring to the boil and remove from the heat.
For this step you'll need:
- 125ml Water
- 50g Cocoa powder
- 100g Unrefined dark muscovado sugar
- 125g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
In a large bowl, sift the flour and baking powder. Add the cocoa mixture into the flour and stir well, then add the vanilla extract and coffee extract.
For this step you'll need:
- 225g Plain white flour
- 1tsp Baking powder
- 2tsp Vanilla extract
- 1tsp Coffee extract
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4
Break the eggs and mix into the mixture. Mix until well combined. Spoon into the prepared tin and bake for 50 minutes.
For this step you'll need:
- 2 Egg(s) (free range)
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5
Leave to cool on a cooling rack in its tin.
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6
For the ganache, in a saucepan, bring the water and sugar to the boil until melted. Add the chocolate and keep stirring until melted. Slowly add in the softened butter stirring until the butter has melted and is evenly mixed and you get a lovely glossy ganache. Leave to cool. Once the cake is cool, remove from the tin and spread with the ganache using a pallette knife.
For this step you'll need:
- 125ml Water
- 30g Unrefined dark muscovado sugar
- 175g Butter (unsalted)
- 300g Dark chocolate