| | Step-by-step chocolate cake
Step-by-step chocolate cake
Step-by-step chocolate cake 4.3-5 9
  • Calories: 1617 kj
  • Fat: 22g
  • Carbohydrates: 29g

How to Make:

  1. Preheat oven to 160°C. Grease and line the base and side of an 18cmround (base measurement) cake pan.
  2. Place the butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
  3. Transfer mixture to a bowl. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture. Add the egg and stir to combine.
  4. Pour cake mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes before turning on to a wire rack to cool completely.
  5. To make the chocolate ganache icing, place the chocolate and creme fraiche in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 3-4 minutes or until chocolate melts and mixture is smooth.
  6. Use a large, serrated knife to split cake in half. Place bottom half on a serving dish. Spread half the ganache over the cake. Replace other cake half and spread remaining ganache over the top. Sprinkle with cachous to decorate. Set aside for 30 minutes to set. Cut into wedges to serve.
Time for preparing:
65 min.
Servings:
12

Ingredients:

  • 125g butter, chopped
  • 2 teaspoons instant coffee powder
  • 3/4 cup (185ml) water
  • 100g good-quality dark cooking chocolate, chopped
  • 1 cup (200g) brown sugar
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 cup (30g) cocoa powder
  • 1/4 cup (30g) almond meal
  • 1 egg, lightly whisked
  • Pink and silver cachous, to decorate
  • Chocolate ganache icing
  • 200g good-quality dark chocolate, chopped
  • 1/2 cup (125g) creme fraiche
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