TCIF: Lovely Chocolately Cake

Mimi ON Oct 15, 2010 AT 11:09 am

Lovely Chocolately Cake

Lovely Chocolately Cake

By Sarah Adams

Is it the best week in the diary? I think so as it is National Chocolate Week!

There have been events at Borough market all this week for all of you chocolate lovers but how about bringing all of those lovely chocolate aromas into your own kitchen by making this Lovely Chocolately Cake?!

There are lots and lots of different chocolates on the market now that come with interesting and exciting flavour additions, why not get experimental and try out something new? My pick was Duffy’s Star of Ecuador – 70% dark chocolate, this chocolate is without any extras but its own flavour and complexities made it a must for me. 

Ingredients: The Cake
1 2lb loaf tin 

Pro Tip: Have the eggs and butter at room temperature before you use them

115g  unsalted butter
115g  brown caster sugar
2 large eggs
170g self raising flour
1 teaspoon bicarbonate of soda
¼ teaspoon salt 
170g natural plain yogurt
60g cocoa 

Pre-heat your oven to gas4 / 180˚C and line your tin.Beat the butter, sugar and salt together for 2 mins and then whisk the eggs and yogurt together separately. Next, mix the bicarb, cocoa and flour together and add it all into the butter mixture at once.

Beat until it is all combined.

Pour the cake into your tin and bake for 35-45 minutes or until a skewer comes out clean. Finally leave it to cool in the tin.

Lovely Chocolately Cake - spread on the Ganache

Lovely Chocolately Cake - spread on the Ganache

Ingredients: The Ganache 

200g good quality chocolate 
200g whipping cream

Pro Tip: Try and use a chocolate that has a cocoa percentage of 46% or over 

Chop up your chocolate into small pieces and then bring your cream just to the boil.

Pour it over your chocolate and let it sit for 1 minute.

Now with small but strong movements stir it all together.

Leave the Ganache to set a little before spreading it onto your cold cake.

Pro Tip: I then took some milk, white and dark chocolate and drizzled it over the top.

Sarah Adams © 2010

Click here for Sarah’s last amazing recipe…

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