Chocolate and violet fancies - recipe

Chocolate and violet fancies

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  • Serves

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For the sponge

For the ganache

For the decoration

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  1. 1

    Grease a cake tin measuring 30×23 cm. Preheat oven to 180˚C (160˚C fan, gas mark 4).

  2. 2

    For the cake, put the cocoa powder into a mixing bowl, add the boiling water and mix to give a smooth paste. Then add the remaining ingredients and beat until smooth. Pour into the prepared tin, bake for about 30 minutes and leave to cool.

    For this step you'll need:

    • 25g Cocoa powder
    • 3 tbsp Water boiling
    • 225g Butter (unsalted)
    • 225g Unrefined golden caster sugar
    • 300g Self-raising white flour
    • 2tsp Baking powder
    • 4 Egg(s) (free range)
    • 2 Violet extract (drops)
  3. 3

    For the ganache icing, put the chocolate and crème fraîche into a heat-proof bowl and heat gently over a pan of simmering water, stirring until melted. Set aside to thicken a little.

    For this step you'll need:

    • 180g Dark chocolate
    • 200ml Crème fraîche
  4. 4

    With a biscuit or scone cutter, stamp out small cakes from the large tray bake. Cut in half and spread some chocolate ganache over the bottom half of the cake, before replacing the top.

  5. 5

    Spread more chocolate ganache over the top of the cakes and decorate with crystallised violets and rose petals if using.

    For this step you'll need:

    • Crystallised violets
    • Crystallised rose petals

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