It’s tough cracking my head every week thinking what to bake for the week’s potlunch. So thanks to the inspiration from the Facebook group I’ve joined.. TADA! A sinful and very delicious Double Chocolate Cake.
Love that smooth, creamy ganache in between and over the cake that gives the cake the chocolatey taste to it!
Double Chocolate Cake (source: Barry Apek from Bake the Talk)
100g semi-sweet chocolate (70% cocoa)
20g Cocoa powder
200g hot coffee
225g unsalted butter
100g caster sugar (reduced from 140g)
100g brown sugar (reduced from 140g)
240g cake flour
8 g baking powder
5g baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1. Prepare two 8” round pan, line the bottom and grease all round.
2. Pour the hot coffee into a bowl with the chocolate and cocoa powder, and stir until melted. Set aside to cool.
3. Beat butter with the sugar until light and fluffy. Add the vanilla extract, whilst beating. Add eggs, one at a time and continue to beat, until evenly incorporated.
4. Pour in the chocolate liquid and beat until evenly mixed.
5. Sift flour, baking powder, baking soda and salt.
6. Add the flour to the chocolate batter in 3 additions, adding ½ of the milk in between. Gently mix until evenly incorporated. Do not over beat.
7. Pour equal amounts into the prepared pans.
8. Baked at 150C for 40 minutes. Remove from pans and cool. When sufficiently cool, place in fridge and leave until cold.
Ganache for filling & 1st outer layer
100g chocolate (70% cocoa)
100g whipping cream
1 tbsp honey
Ganache to pour over the cake
60g chocolate (70% cocoa)
90g whipping cream
1 tbsp honey
1. Heat whipping cream until boiled.
2. Pour over chocolate and honey. Stir until smooth & creamy.
3. Remove cakes from fridge and spread chocolate on top of one cake. Stack the other cake on top.
4. Apply ganache on side and on top of the cake. Place it in the fridge to set.
5. Once ganache is set, pour 2nd lot of ganache liberally over the top of the cake and let it flow naturally over the side.
6.Place in fridge for ganache to set.