Tuesday 14 September 2021

Chocolate Cake with Ganache


Butter, softened unsalted (at room temperature) - 220 gram
Golden caster sugar - 220 gram

Eggs - 4
Vanilla  extract - 1 tsp

Self-raising flour - 220 gram
Cocoa Powder - 3 tbsp
Baking powder - 1 tsp
Salt, small pinch

Milk - 2 tbsp

Double Cream - 300 gram
Dark Chocolate - 300 gram



  1. Heat oven to 160°C fan
  2. Line the base of 2 x 20cm (8in) deep cake tin, scrape butter on sides
  3. Beat together the butter and sugar until light and fluffy
  4. Add Vanilla extract
  5. Add eggs one at a time, beating on low just until they are mixed in
  6. Mix flour, cocoa powder, baking powder, and salt fold it into the mixture
  7. Add milk, and fold a bit
  8. Pour batter into the tin
  9. Bake for 20-25 mins
  10. Check and bake for another 5-10 minutes if the cake is not done
  11. Cool the cakes in the pan on a wire rack for 10 minutes


  1. Heat Double Cream in sauce pan
  2. Break chocolate and place in a bowl
  3. When cream is going to boil, pour it over dark chocolate, cover it all up
  4. Let it stand for 2-3 mins
  5. Whisk ganache until it combines and is glossy
  6. Cool for 10 mins, leave in fridge for 30 mins
After sponge is cool, layer up the cake and ice with ganache mix.

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