The 17th birthday chocolate cake extravaganza. Honestly, it would have blown your mind.
200g/7oz good-quality plain chocolate, chopped
200g/7oz butter, cubed, plus extra for greasing
100ml/3½fl oz milk
250g/4½oz self-raising flour
25g/1oz cocoa powder
200g/7oz light muscovado sugar
200g/7oz golden caster sugar
3 free-range eggs
75ml/2½fl oz crème fraîche or greek yoghurt
the chocolate buttercream icing...
50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids)
100g/3½oz unsalted butter, softened
200g/7oz icing sugar
1 tsp vanilla extract
milk, to loosen
50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids)
100g/3½oz unsalted butter, softened
200g/7oz icing sugar
1 tsp vanilla extract
milk, to loosen
the chocolate ganache...
150ml/5¼oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/5¼oz plain chocolate
150ml/5¼oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/5¼oz plain chocolate
- Preheat the oven to 170Cc / 335f / Gas 3.
- Melt the chocolate, butter and milk together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Beat the eggs and crème fraîche/greek yoghurt together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Remove the cakes from the oven and set aside to cool completely.
- For the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of simmering water. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
- For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
- Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge.
yum
