Ultimate Chocolate Cake
2 hrs 15 minCuts into 14 slices
A rich, moist three-layer chocolate cake with dark chocolate ganache filling and topping.
| prepPreheat oven to 160°C / 320°F (fan 140°C / 280°F). | |||||||
| prepButter and line a 20 cm / 8 in round cake tin (7.5 cm / 3 in deep). | |||||||
| 200 g dark chocolate (about 60% cocoa solids), chopped | Melt chocolate, butter & coffee in water | Stir melted chocolate & egg mixture into dry ingredients | Pour into tin, bake 160°C / 320°F, 1 hr 25–30 min | Cool in tin, turn out onto rack, cool completely | Cut cold cake horizontally into three layers | Sandwich layers with ganache, pour rest over cake | Decorate with grated chocolate or curls |
| 200 g butter, cubed | |||||||
| 1 tbsp instant coffee granules | |||||||
| 125 ml cold water | |||||||
| 85 g self-raising flour | Mix dry ingredients, break up lumps | ||||||
| 85 g plain flour | |||||||
| ¼ tsp bicarbonate of soda | |||||||
| 200 g light muscovado sugar | |||||||
| 200 g golden caster sugar | |||||||
| 25 g cocoa powder | |||||||
| 3 medium eggs | Beat eggs with buttermilk | ||||||
| 75 ml buttermilk | |||||||
| 200 g dark chocolate (about 60% cocoa solids), chopped | Heat cream & sugar until about to boil | Pour hot cream over chocolate, stir until smooth | Cool ganache until thickened but pourable | ||||
| 300 ml double cream | |||||||
| 2 tbsp golden caster sugar | |||||||
| 50 g grated chocolate or 100 g chocolate curls, to decorate | |||||||
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