Indulge yourself with this ultimate chocolate ganache cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Prep:30 mins – 40 mins
Cuts into 14 slices
For the chocolate cake200g dark chocolate (about 60% cocoa solids), chopped200g butter, cubed1 tbsp instant coffee granules85g self-raising flour85g plain flour¼ tsp bicarbonate of soda200g light muscovado sugar200g golden caster sugar25g cocoa powder3 medium eggs75ml buttermilk50g grated chocolate or 100g curls, to decorate
STEP 1Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).STEP 2Put 200g chopped dark chocolate in a medium pan with 200g butter.STEP 3Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.STEP 4Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.STEP 5Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.STEP 6Beat 3 medium eggs with 75ml buttermilk.STEP 7Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.STEP 8Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).STEP 9Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.STEP 10To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.STEP 11Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.STEP 12Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.STEP 13Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
