Monday, 18 July 2011
Rich Mocha Cake
This is a rich, moist and deliciously decadent cake. I’ve used Green & Blacks Dark cooks chocolate in the cake and their Dark Chocolate for the ganache topping. The coffee flavour running combined with the rich chocolate makes for a very grown-up indulgent cake. A slice with a tea or coffee in the afternoon will certainly perk you up. (It worked for me).150g Caster Sugar150g Salted Butter
150g Self Raising Flour75g Dark Chocolate
2 tsp Baking Powder
1tbsp Hot Water
1tbsp Instant Coffee
100g Dark Chocolate
100ml Double Cream
Firstly make your ganache topping by breaking up the 100g dark chocolate into a dish, pouring in the cream and melting over a hot pan. Once melted, whisk vigourously until you’re left with a thick, glossy velvetty sauce. Leave in the fridge while you prepare the cake.
Preheat the oven to approximately 170C.
Whisk the caster sugar with the softened butter until it’s pale and fluffy.
Whisk the eggs in a separate bowl and add to the sugar and butter mixture slowly – each time adding a little of the flour, folding in gently. Continue untill all egg and flour is added. Also add in and mix the baking powder.
Melt the chocolate in same way as before, and gently fold into cake mixture.
Dissolve the coffee in a little boiling water and add this to the cake mixture – ensure you give it all a good stir.
Pour into a greased cake round – I used a spring form for ease – and back for 25-30 minutes.
Once cake is baked – leave to cool on a wire rack.
Once cake is cool enough – remove ganache topping from the fridge, give it a stir and then gently spread over the top of the cake using a pallette knife.