Easter Feasts - Desserts - Decadent Chocolate Cake

Friday 9th February 2018

Serves: 8-10
Prepare and cook the cake one day in advance, but complete on day of serving.  Store cake in an airtight tin, in a cool place.
For the Cake
225g softened butter
225g caster sugar
4 large eggs, beaten
200g S.R flour
2 tablespoons cocoa powder
1 teaspoon baking powder
2 tablespoons milk
3 tablespoons chocolate spread
150ml double cream, whipped until stiff
You will need 2x20cm sandwich tins, greased and lined
For the Ganache
175g plain chocolate, I like Bourneville or Green and Blacks
75g butter
4 tablespoons double cream
To decorate: a few fresh strawberries or raspberries

Pre-heat oven to 180C, 160Fan, Gas 4

Prepare the cake. Put butter, sugar, eggs, milk, flour, cocoa powder and baking powder into a large mixing bowl.

Using a hand held electric whisk, on low speed, beat until everything is combined.

Increase speed and continue to beat for 1 minute, until light and creamy.

Divide mixture evenly between prepared tins.  Level surface and bake for 25-30 minutes until well risen and springy to the touch.

Turn cakes onto a cooling rack, lined with a tea-towel and leave until quite cold.

Spread chocolate spread onto 1 cake. Spread cream on top of chocolate spread.

Top with remaining cake.

Make ganache – melt chocolate, butter and cream in a medium size mixing bowl suspended over a pan of simmering water. Stir until smooth.

Arrange filled cake on serving plate.

Pour ganache over cake and spread with a knife. Decorate with strawberries, if using.


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