Chocolate Cake - one 8" cake roughly 2" deep
125g (4oz) semisweet or milk choc
3 tbsp milk
80g (3oz) marg
200g (7oz) sugar
3 eggs
200g (7oz) SR
1 tbsp cocoa
Icing - buttercream
3oz marg
6oz icing
1 tbsp cocoa
Icing - ganache
1 ½oz butter (must be butter)
1oz cocoa
4oz icing sugar
2 tbsp milk
- Melt choc and milk in heatproof bowl.
- Add to everything else in processor.
- Process.
- Bake at 180 °C for 35-40 mins or until a skewer comes out clean. Best to rotate it in the oven halfway through.
- Cool on a wire rack in the tin for 10 minutes, then turn out of the tin.
- Cut cake in half when cold.
If not using a processor, blend butter and sugar, then blend in eggs one by one. Fold in the flour and cocoa powder, and then add the melted chocolate. For best results, use processor.
Icing methods:
Buttercream – just blend everything together in a bowl until smooth
Ganache icing - melt butter in a pan, add milk and heat gently until smooth mixture formed, then sift in icing sugar and cocoa powder. Stir until smooth and glossy. Should be liquid enough to pour and spread on cake.
You should ice the middle of the cake with buttercream, saving about 1/3 or 1/2 to coat the outsides with. Put the top on the cake, and then coat the top and sides with buttercream. Leave to set.
Now is a good time to make the ganache icing. Let it cool a little before actually pouring it onto the cake, as otherwise it will melt the buttercream and make a horrible mess. Spread the ganache icing all over the cake, being careful to not spread too deep and hit the buttercream. Once it completely covers the cake, get a wet pallette knife and smooth the ganache out to make a nice sheen.
The cake can then be decorated in a variety of ways - chocolate buttercream piped onto it, chocolate leaves put on top, leave it blank, or anything else you like!
Hope you enjoy this cake as much as I do. I've used it to make a Harp shaped cake, a radio shaped cake, and a number of other birthday cakes.
MMFC
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