My last two posts were about the main courses dishes that I made for my birthday party on Saturday. This one is about the Pièce de résistance. A wonderful gorgeously chocolaty delicious Ultimate Chocolate Cake made by the lovely Hana. As birthday cakes go this was a really special one and a big treat for anyone who is a chocoholic. Whilst Herman the German friendship cake was on offer, and he looked and tasted absolutely great, he was a little outshone by this deliciously naughty cakey goodness.
I didn’t add any candles as 30 of them would cover the whole cake! I can really recommend this cake for birthdays, parties, celebrations or just when you fancy a big dose of chocolaty goodness. It was similar in a way to the chocolate brownie I often make as it had a dark and fudgey taste to it and a rich moist texture. I always think that is down to using golden caster sugar in baking recipes where it says caster sugar. I always find golden caster sugar makes cakes better and I use it in just about everything I bake.
I can’t take the credit for this cake as Hana bakes it but I can say that I did really enjoy eating it!
Ultimate Chocolate Cake
200g plain or dark chocolate
200g unsalted butter
1tbsp instant coffee granuals
85g self raising flour
85g plain flour
1/4tsp bicarbonate of soda
200g soft brown sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
Chocolate curls to decorate
For the Ganache
200g dark chocolate
284ml double cream
2tbsp caster sugar
Line two medium cake tins with baking paper and preheat your oven to 140c. Chop the butter and 200g of the dark chocolate into a saucepan. Mix the coffee granules with 125ml water and pour it in too. Heat over a low heat till the chocolate and butter melt. Stir everything together. Leave to cool.
Sift the plain and self raising flour together with the bicarbonate of soda into a mixing bowl. Add in the soft brown sugar and golden caster sugar and cocoa powder.
Crack in 3 eggs into a bowl and add the buttermilk. Stir it all together.
Pour the melted chocolate mixture and the egg mix into the flour and sugar mixture. Whisk until it is just to the point when everything is well blended and the batter is smooth and quite runny. Pour into the two cake tins and bake for 1hr 25mins – 1hr 30mins. Check its cooked all the way through with a skewer or knife, if it comes out clean and dry then its cooked. The top should spring back if you press lightly on it. Let it cool in the tin before turning out onto a wire rack.
For the Ganache,
Chop 200g dark chocolate in a bowl. Pour the double cream into a pan adding the caster sugar. Heat till just before boiling then pour over the dark chocolate. Stir together until the chocolate has melted and combined.
Sandwich the two cakes together with the Ganache and use the rest to coat the top and sides. Decorate with chocolate curls.