If you are wondering what to do with all your leftover Easter chocolate, we’ve got the ultimate idea…
We’ve teamed up with Neff to bring you a rich and indulgent chocolate cake recipe so you can put any left-over Easter eggs to good use.
This recipe includes two layers of soft chocolate sponge sandwiched together with a creamy chocolate ganache and chocolate flakes to finish.
For the Cake:
- 200 g unsalted butter
- 200 g caster sugar
- 4 large eggs
- 150 g self raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- 50 g dark chocolate melted
For the Ganache:
- 400 ml double cream
- 150 g dark chocolate, roughly chopped
- 150 g milk chocolate, roughly chopped
- 30 g unsalted butter, roughly chopped
- Chocolate flakes to finish
For the Cake
Preheat the oven to 180° C CircoTherm® hot-air system. Grease and line 2 x 8 inch round cake tins.
In a large bowl, mix together the butter, sugar, eggs, flour, cocoa powder and baking powder until light and fluffy. Next add the chocolate and fold it in.
Pour the mixture equally into the 2 prepared tins and bake for 30-35 minutes or until the skewer inserted comes out clean. Put the cakes to one side and leave to cool completely.
For the Ganache:
Heat the cream in a pan and take it off the heat just before it comes to a boil.
Put both the chocolates in a bowl and pour the hot cream on top. Leave it for a few seconds and then stir it well so that all the chocolate has melted.
Next, add the butter and mix until the butter has melted.
Cover the ganache with cling film and leave it in the fridge to cool for 10-15 minutes.
Place one cake on a serving plate and spread half the ganache on top. Place the second cake on top of the first and cover it with the rest of the ganache.
Finish with some chocolate flakes and serve.