Rich chocolate cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 200 g Unrefined golden caster sugar
- 300 g Dark chocolate at least 60% solids
- 250 g Butter (unsalted)
- 2 tbsp Coffee strong black
- 6 Egg(s) (free range) large, seperated
- 100 g Plain white flour
- Cocoa powder
- 225 g Raspberries
For the filling
- 400 ml Double cream lightly whipped
- 1 tsp Vanilla extract
For the ganache
- 300 ml Cream single
- 300 g Dark chocolate
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1
Preheat the oven to 200°C (180°C fan, gas mark 6). Grease a 23 cm (9″) spring form tin. Melt together the chocolate, butter and coffee in a bowl over a pan of simmering water, or in the microwave. Leave to cool.
For this step you'll need:
- 300g Dark chocolate
- 250g Butter (unsalted)
- 2 tbsp Coffee strong black
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2
Whisk the sugar together with the egg yolks until pale and thick.
For this step you'll need:
- 6 Egg(s) (free range) large, seperated
- 200g Unrefined golden caster sugar
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3
Fold in the chocolate mixture with the flour and egg yolks.
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4
Whisk the egg whites until stiff but not dry and carefully fold into the mixture.
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5
Pour into the prepared cake tin and bake for 20-25 minutes until the edges are set, but the centre is still soft.
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6
Leave to cool, then wrap in cling film and leave at room temperature for a day before filling.
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7
Slice your cake horizontally into 2 layers, then beat your whipping cream and vanilla extract together with a whisk until thickened.
For this step you'll need:
- 400ml Double cream lightly whipped
- 1tsp Vanilla extract
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8
Using a spatula or knife spread your cream filling on to your base cake and sandwich together with the other half of your cake. For an added touch sprinkle a few raspberries on top of the cream or alternatively serving them arranged around your cake.
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9
To make the ganache, warm the cream up in a saucepan over a medium heat until gently simmering (do not boil), then pour into a seperate bowl covering the broken chocolate. Stir until the chocolate is melted and smooth then pour over the cake.
For this step you'll need:
- 300ml Cream single
- 300g Dark chocolate