Ultimate chocolate cake Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!
Ingredients * 200g good quality dark chocolate , about 60% cocoa solids * 200g butter * 1 tbsp instant coffee granules * 85g self-raising flour * 85g plain flour * 1?4 tsp bicarbonate of soda * 200g light muscovado sugar * 200g golden caster sugar * 25g cocoa powder * 3 medium eggs * 75ml buttermilk (5 tbsp) * grated chocolate or curls, to decorate FOR THE GANACHE * 200g good quality dark chocolate , as above * 284ml carton double cream (pouring type) * 2 tbsp golden caster sugar Method 1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break *200g good quality dark chocolate* in pieces into a medium, heavy-based pan. Cut *200g butter* into pieces and tip in with the chocolate, then mix *1 tbsp instant coffee granules* into*125ml 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*85g self-raising flour, 85g plain flour, ΒΌ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder* in a big bowl, mixing with your hands to get rid of any lumps. Beat *3 medium eggs* in a bowl and stir in *75ml (5 tbsp) buttermilk*. 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 tin and bake for 1 hour 25- 1 hour 30 minutes - 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. When the cake is cold, cut it horizontally into three. Make the ganache: chop *200g good quality dark chocolate* into small pieces and tip into a bowl. Pour a *284ml carton of double cream* into a pan, add *2 tbsp golden caster 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. 5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall 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. from http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/