Dark and Sumptuous Chocolate Cake
1 hr 45 min + 30 min setting10-12 slices
A fudgy dark chocolate cake with a glossy chocolate ganache icing, topped with rose petals and pistachios.
| prepPreheat oven to 180°C / 350°F (160°C Fan / gas mark 4) | |||||||
| prepPlace baking sheet in oven | |||||||
| prepLine 20 cm / 8 in round springform tin with baking parchment | |||||||
| 225 g plain flour | Mix flour, bicarb, salt, espresso & cocoa | Stir wet into dry, pour into tin | Bake 180°C / 350°F, 35 min (check at 30 min) | Cool cake in tin on wire rack | Pour icing over cake, spread to edges | Sprinkle rose petals & pistachios (optional) | Set 30 min before slicing |
| 1½ teaspoons bicarbonate of soda | |||||||
| ½ teaspoon fine sea salt | |||||||
| 1½ teaspoons instant espresso powder | |||||||
| 75 g cocoa | |||||||
| 300 g soft dark brown sugar | Combine sugar, oil, vinegar & 375 ml hot water | ||||||
| 90 ml / 75 g / 2.6 oz coconut oil or flavourless vegetable oil | |||||||
| 1½ teaspoons cider vinegar or white wine vinegar | |||||||
| 75 g coconut butter | Heat coconut butter, sugar & cocoa with water | Add chocolate, whisk until glossy | |||||
| 50 g soft dark sugar | |||||||
| 1½ tablespoons cocoa | |||||||
| 150 g dark chocolate (min. 70% cocoa solids), finely chopped | |||||||
| 1 tablespoon edible rose petals | |||||||
| 1 tablespoon chopped pistachios | |||||||
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