Mmmmm Chocolate Cake

Mmmmm Chocolate Cake, a photo by soul_babycakes on Flickr.

Hello Boys !


Ingredients

· 200g good quality dark chocolate , about 60% cocoa solids

· 200g butter , cut in pieces

· 1 tablespoon instant coffee granules (I like to use Percol espresso powder)

· 85g self-raising flour

· 85g plain flour

· 1⁄4 teaspoon bicarbonate of soda

· 150g light muscovado sugar

· 150g golden caster sugar
· 25g cocoa powder
· 3 medium eggs
· 75ml buttermilk (5 tablespoons) I have used crème fraiche as an alternative when I couldn’t get buttermilk)


For the Ganache

· 200g good-quality dark chocolate , as above

· 150ml carton double cream (pouring type)

· 2 tbsp golden caster sugar

To decorate

· grated chocolate or curls, to decorate


Method



1. Butter 2 loose bottom cake tins and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk. No need to be too lighthanded; the worst results have been when I have gently folded everything. Bung it all in and mix it up !

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tins and bake for between 50 mins / 1 hour depending on the efficiency of your oven - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Let it cool. If it’s too runny to be spreadable, whisk it with an electric mixer for a few minutes until it is almost like a mousse.




5. Sandwich the layers together with some of the ganache. Spread the rest over the cake and down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days if covered loosely with cling film.