This decadent chocoholic cake from my son and daughter in-laws cook book HIS & HIRSCH’S is a real crowd pleaser! Who doesn’t love chocolate? Why not give it a try this Festive Season and let us know how it goes, I would love to hear your feedback!
If you are looking for the perfect appliances to make this fantastic recipe, I would definitely suggest the LG Convection Neo Chef which has precise temperature control with its smart inverter technology, you can now cook a variety of dishes that microwaves were previously never able to prepare! I am giving one of these away on my Facebook Page to a lucky follower for Christmas, visit https://bit.ly/2E0UYPq to enter!
Chocaholic Chocolate Cake
This recipe is dark, moist, sublime, delicious, with a crunch. It offers everything you have ever wanted in a chocolate cake. It rises a little on the top during cooking; after turning it out, invert the cake, in order to frost a level surface.
Serves 8 – 10
250 ml boiling water
50 g cocoa powder (125 ml) 125 ml sunflower oil
100 g dark chocolate
125 g butter (125 ml)
3 large eggs
300 g castor sugar (365 ml) 300 g cake flour (540 ml)
5 ml bicarbonate of soda
5 ml baking powder
125 ml buttermilk
To decorate: Ice with Chocolate Ganache; 8 – 10 Romany Cream Biscuits
- Set temperature to 180oC
- Grease and line base of 1 x 26 cm/ 2 x 20 cm spring-form cake pan/s with baking paper. Grease the paper a second time.
- Place boiling water, cocoa powder and sunflower oil into a jug; stir to mix well; set aside to cool.
- Melt chocolate and butter together on 100% power in the neo chef, for 2 – 3 minutes. Set aside to cool.
- Beat eggs and castor sugar together in an electric food mixer, until light and fluffy.
- Sift the cake flour, bicarbonate of soda, baking powder, and salt.
- Blend the cooled cocoa-powder mixture with the melted chocolate mixture. Add in the buttermilk.
- Add the sifted flour mixture alternately with the liquid mixture, into the egg mixture. Take care to mix gently together; do not overbeat.
- Pour mixture into prepared pan/s.
- Bake for 25 – 30 minutes for two pans, or 40 – 45 minutes for one pan, until firm in the centre, and a cake tester comes out clean. Cool in the pans for 10 – 15 minutes, before turning out.
- Allow to cool completely on a cake-cooling rack.
- Place one layer onto a plate, top with chocolate ganache. Roughly break up or blitz in a food chopper 4 – 5 Romany Cream biscuits; scatter over the ganache. Place another layer on top. If using one layer, cut the layer in half, and proceed as for the two-layer cake.
- Frost top layer with more chocolate ganache icing, so that it drizzles slightly down the sides of the cake; scatter the remaining broken Romany Cream biscuits evenly over the top.
Silky smooth, decadent in taste; the ultimate topping for sheer indulgence.
600 ml cream
200 g dark chocolate
- Place cream in a wide-mouth pan, bring to boiling point. Do not boil: the cream should be ‘spitting’. Whisk well whilst the cream is coming to the boil.
- Remove from the heat; stir in dark chocolate, broken into pieces,
- Allow to stand for about 4 minutes, then mix to blend well. A small wire whisk works very well for this task.
- Allow to cool quite a while before using (too hot and it will run, and not cover the cake very well; too cold, and it will not spread to a smooth, glossy shine, which holds its shape).
- Pour evenly over surface of cake or cup cakes. A spatula helps to spread the ganache evenly over the top.
- Extra chocolate ganache may be frozen for another recipe.
- Should you find the ganache very runny, either you did not cook the cream for long enough for it to ‘spit’; or the proportion of chocolate was incorrect. The mixture needs to cool down sufficiently to thicken.
- Note that the ganache will be lighter in colour when just made. As it cools or is poured over the cake, it will become darker as it sets.