Indulge yourself Angela Nilsen’s (from BBC Good Food) heavenly moist and fudgy chocolate cake – perfect for celebrations – birthdays, weddings, christenings – any excuse!
What you need:
200g good quality dark chocolate , about 60% cocoa solids
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
1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Pre heat the over to fan 140C / 160C conventional / gas 3.
2. Break 200g of good quality dark chocolate in pieces into a medium, heavy based pan. Cut 200g of butter into pieces and tip in with the chocolate. Then mix 1 tbsp instant coffee granules into 125ml of cold water and pour into the pan. Warm through over a low heat until everything is melted – dont over heat. Or melt in the microwave on medium for about 5 minutes stirring half way through.
3. Whilst the chocolate is melting, mix 85g of self raising flour, 85g of plain flour, 1/4 bicarbonate of soda, 200g of light muscovado sugar, 200g of golden caster sugar, and 25g of 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 of buttermilk).
4. 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 cake tin and bake for 1 hour 25 – 1 hour 30 mins – if you push a skewer in the centre it should come out clean and and hte top should feel firm ( don’t worry if it cracks a bit).
5. Leave to cool in the tin ( don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. When the cake is cold cut it horizontally into three.
6. To 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 2tbsp 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.
7. 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.