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Ultimate Chocolate Cake

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.

Ingredients

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

Instructions

For the Cake

Step 1

Preheat the oven to 180° C CircoTherm® hot-air system. Grease and line 2 x 8 inch round cake tins.

Step 2

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.

Step 3

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:

Step 1

Heat the cream in a pan and take it off the heat just before it comes to a boil.

Step 2

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.

Step 3

Next, add the butter and mix until the butter has melted.

Step 4

Cover the ganache with cling film and leave it in the fridge to cool for 10-15 minutes.

Step 5

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. 

Step 6

Finish with some chocolate flakes and serve.

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