Best Chocolate Cake Ever! #Tutorial #Recipe

I've finally managed to blog my recipe.

This is the best chocolate cake you will EVER eat...sorry its just a fact. I'm not a fan of dark chocolate, for one its not sweet enough for me but the high cocoa content actually gives me a headache so I'm *cough* a cheap girl when it comes to chocolate. That being said I also cant stand a chocolate cake that's too sickly sweet, there is a popular store bought frosting that seems to be layered onto most chocolate cakes and its just not enjoyable to eat. So I made it my mission to make a "perfect" chocolate cake and I haven't met anyone who doesn't love it so here it goes. 

I've split this into 3 sections the first is the cake, the second is the ganache and third the assemble, its easy I promise have a go.

Cake

I got this recipe from an old Bero book, its perfect chocolate cake as fudgey but not too sweet.

 Ingredients:

• 225g/8oz plain flour
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

Preheat the oven to 180C/350F/Gas 4. Grease two 20cm/8in sandwich tins. You can line them with grease proof paper but I dont.

Place all the ingredients except the boiling water, in a mixer 

(I used my kitchen aid) or a mixing bowl and beat until its all combined. 

A little at a time add the boiling water until the mixture is smooth. It will be quite runny compared to some cake mix but that's fine.

Divide between the cake tins and bake in the oven for about 25 minutes or until a skewer in the middle comes out clean.

Allow the cakes to cool in the tins. Run a knife around the edge and carefully take out the cake from the tins and place on a wire rack to go completely cool before decorating.

Ganache

This has a reputation as being hard to make and can split etc but the way I make it with just these 2 ingredients I've never had a jot of bother and I have made A LOT of these.

Ingredients:

• 150ml Double Cream
• 300g Galaxy Chocolate, you can use any milk chocolate but this just gives it such a creamy taste.

This the perfect amount for an 7/8/9 inch cake if you have a bigger cake or maybe 2 cakes just double it, its always double the chocolate to the ratio of cream - 300ml = 600g chocolate

Chop all the chocolate into small pieces.

Pour the cream into a sauce pan, and heat it on low until it starts to steam, then take it off the heat. If it bubbles turn it off immediately. It shouldn't get too hot this will only take about 5 minutes.

Tip all the chocolate into the cream and mix quickly until there are no lumps and the chocolate is completely melted...try not to just stick your face in it!

Let it cool a little for about an hour or more it needs to be the thick enough to spread and not run. It will develop a skin but just mix it smooth. When its ready it will be the consistency of peanut butter.

Assemble.

You will need about 3 boxes of Chocolate fingers and a selection of sweets, your choice.

If the cake has a big mound on gentle slice the extra off so the cakes are both flat, put one half on a cake board/plate bottom side down. 

Then put a thick layer of the ganache.

Sandwich the two sides together bottom side on the top as its the smoothest to frost.

Then cover the cake with the rest of the ganache.

Immediately put a layer of chocolate fingers around the edge of the cake.

Then put a Ferrero Roche in the middle and place six chocolate fingers equally on the top.

Then start filling in each section with different sweets...tah dah!  

Anyone want a piece?!

I made 12 of these to raise money for the British Heart foundation and did a few different styles. You can make a total chocoholic version with twirls, a girl one with Percy Pigs, not going to lie a Toblerone section is epic; perfect for any occasion. 

For more ideas see here

More Chocoholic ideas.

If you make one please send me a pic and I will include it and please share this blog.

Enjoy 

Ashlie xox