Ultimate Chocolate CakePosted 1 September 2013 by Debbie
This recipe for “Ultimate” chocolate cake comes from the BBC Good Food website. It is indeed very chocolatey. It’s moist, gooey and dark, definitely one for chocaholics. I can see this being a “go to” recipe, although perhaps reserved for those who really like dark chocolate! It is covered and filled with ganache, although I decided to use a chocolate fudge icing for the filling, just to sweeten it slightly as the ganache is quite strong. I think if you’re not so into dark chocolate, you would still like the cake itself, but then a sweeter, less intense icing might be better.
I didn’t get great photos of the cake, it was just eaten too quickly! Obviously, I will have to make it again to rectify this.
- 200g dark chocolate (I used 70%)
- 200g unsalted butter
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda (baking 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
- 200g dark chocolate
- 284ml double cream (pouring type)
- 2 tbsp golden caster sugar
Grease a 20cm round cake tin, and line the bottom.
For the cake, over a low heat, melt together the dark chocolate and butter. Mix the coffee with 125 ml cold water and stir into the chocolate/butter mixture. Allow to cool a little.
In a large bowl, combine the flours with the bicarbonate of soda, sugars and cocoa powder.
In a separate bowl, beat together the eggs and buttermilk. Add these, and the dry ingredients, to the melted chocolate, and mix well.
Pour it into the cake tin and bake at 160°C for 85–90 minutes, until done.
A skewer inserted into the middle should come out clean.
Let the cake cool a bit in the tin before turning out onto a cooling rack.
When cool, slice the cake into three layers. (My cake didn’t really rise enough for that, so I had two layers).
To make the ganache, chop the chocolate into small pieces and put in a large bowl. Mix the cream with the sugar over a low heat and gradually bring it just to the boil. Pour the cream over the chocolate.
Whisk the chocolate into the cream (starting from the middle outwards) until it’s smooth and glossy.
The ganache will be fairly runny, but will thicken up if left for a while, more so if refrigerated. Once it’s at a good consistency to work with, fill and cover the cake.