The Best Chocolate Cake

Ingredients

For the Chocolate Cake

  • 3tbsp Cocoa Powder
  • 2tbsp Boiling Water
  • 175g Self – raising flour
  • 1 tsp Baking Powder
  • 175g Caster sugar
  • 175g Soft margarine
  • 3 eggs

For the Ganache

  • 225g Dark Chocolate
  • 125ml Double Cream

Recipe

  • 1) Preheat the oven to 190°c (fan 180°c)
  • 2) Cream the Butter and Sugar until light and fluffy. Creaming just means mixing the butter or sugar until it becomes light and fluffy with a pale colour. Normally you will feel like turning it off when its just mixed but the longer the better. Well creamed butter and sugar can mean a luscious light and fluffy cake.
  • 3) Add the eggs and incorporate into the mixture. I normally do this in almost thirds and just give it a short mix so that you reduce the risk of curdling.
  • 4) Sift the flour into it and mix into the batter. When all of the ingredients are combined and you have a nice pale yellow mixture turn off the mixer and don’t be tempted to overmix as it will curdle. If it curdles it will look like there are small lumps in a greasy solution. If it does curdle don’t panic. I find mixing it a bit more with half a teaspoon of milk and a pinch of sugar will sorta help and you can still get away with it, it just wont be as light and fluffy.
  • 5) In a separate bowl mix the cocoa powder and water bit by bit until it is a thick paste.
  • 6) Mix the cocoa paste and batter together until mixed fully.
  • 7) Melt some butter or Oil and brush it to cover the inside of your Bundt tin. I use a silicone one but if you have one or are buying one I would recommend a metal one. Once you have covered the inside with butter or oil sift flour (or cocoa powder if you want a really chocolatey one) into it and turn your tin sideways, spinning it until the flour is covering the whole tin. It may seem a bit excessive but it will mean you can get a whole cake out.
  • 8) Pour into the Bundt tin and bake for around 40 minutes on 190°c (fan 180°c). If the crust is burning take it out and use a cocktail stick or skewer to pierce a small unnoticeable hole. When you pull out the stick if it is cooked it should come out dry and with no sticky stuff or raw batter left. If its not done put it back in and if it isn’t done after 40 minutes put it in the oven in 5 minute intervals until its comes out dry.
  • 9) Let the cake cool overnight and then tip the cake upside down and pray!
  • 10) When the Cake is cooled boil cream in a double boiler and then take it off the heat
  • 11) Then add in your broken chocolate and stir whilst off the heat. This is going to look very weird but just keep stirring and you will get some thick creamy and glossy ganache.
  • 12) Leave this to cool for about 5-10 minutes and then slowly and carefully spoon you ganache to the top of the cake and your ganache should flow down the channels in your bundt cake.IMG_1727 IMG_1743 IMG_1729  IMG_1740IMG_1736
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