Sometimes you just need a chocolate cake. This one has a double whammy of icing with almond buttercream in the centre and ganache on top. I made too much icing so I served slices of cake with a dollop of icing on the side. A little bit indulgent perhaps. I then finished the rest of the icing off during the week eating it on Ryvita. I’m sure eating it on Ryvita cancels out the cream and chocolate with immediate effect!
What you need…
For the sponge:
50g chocolate, broken into small pieces
3 dessert spoons of cocoa powder
50ml boiling water
120g brown sugar
80g caster sugar
For the buttercream filling:
50g ground almonds
50ml double cream
60g icing sugar
For the ganache:
200g dark chocolate
284ml (1 pot) double cream
2 tbsp golden caster sugar
Slivered almonds for decoration
What you need to do:
- Heat the oven to 180C and grease 2 round cake tins or sandwich tins with butter.
- Boil the kettle then pour 50ml of water into a measuring jug.
- Put the little pieces of chocolate in a bowl, sprinkle 3 dessert spoons of cocoa powder on top then pour the boiling water over it all. Mix it together with a spoon so the chocolate melts and you create a paste.
- Put the butter and both sugars in a bowl and blend them together with a fork until well combined.
- Break the eggs into the sugary buttery mixture and beat them in with a fork one at a time. Make sure the mixture is combined well.
- Add 100g of the flour to the mixture and mix it in well.
- Pour the chocolate mixture on top and combine well. Then add the remaining flour and mix well.
- Divide the mixture equally pouring it into the greased cake tins and bake in the preheated oven for 30 to 35 minutes. They will be ready when a skewer or knife comes out clean.
- Leave the cake to cool and make the buttercream filling.
- Cream the ground almonds and butter together. Then add the cream, blend and stir in the icing sugar gradually so it doesn’t create a cloud of mist!
- To make the ganache break the chocolate into small pieces and place them in a bowl. Heat the cream on a gentle heat on the hob with the sugar until it almost boils. Then pour it over the chocolate and stir so that the chocolate melts and the mixture is smooth.
- Place one cake upside down on a cake stand or plate, spread the butter cream on top then place the other cake (the right way up!) on top. Now you can pour the ganache over the top and decorate it with some slivers of almond.