This chocolate cake is amazing. I’ve tweaked this recipe from it’s original form by adding 50g of dark chocolate to the melting mixture. I also prefer to use a good quality dutch cocoa powder, usually found in the supermarket but in a different section to the standard cocoas (it higher cocoa solids content than regular cocoas in the supermarket). The cake takes on a richer, deeper chocolate flavour. If you’ve got any old bananas lying around, mash a couple up and stir through the mix to make an excellent choc-banana cake. A couple of years ago I experimented with making candied orange with oranges from Dad’s tree. Once I made them I didn’t know what to do with them! Chocolate and orange go together though…finely dice the candied orange to add to the mix and you’ll have a choc-orange cake…delicious! This can also be easily achieved by adding finely grated rind from 1 orange to the cake mixture and also infusing the chocolate ganache with orange rind.
I prefer to ice with a chocolate ganache but a basic chocolate icing also tastes very good.
Perfect if you want to whip up a chocolate cake quickly or use it to layer up, just as I did in my black forest cake.
1 cup buttermilk
300g caster sugar
25g cocoa powder
50g dark chocolate, chopped
220g self-raising flour, sifted
1/2 tsp bicarb-soda
75ml cream (35% fat)
150g dark chocolate, chopped
Preheat oven to 180°C and grease your cake tin (20cm square, round, fluted or ring tin all work well).
In a heavy-based saucepan, over a low heat, melt butter, milk, cocoa and sugar. Stir until smooth. Remove from the heat. Add dark chocolate pieces, the residual heat will melt the chocolate.
Off the heat, mix through flour, bicarbonate of soda and eggs. Stir until smooth. #If adding bananas or candied orange, stir through now.
Pour into prepared tin. Bake for 30 minutes or until a skewer inserted comes out clean.
For the ganache, bring the cream to the boil in a small saucepan. Remove from the heat and add the chocolate. Wait until the chocolate is mostly melted until stirring to combine.
Once the cake has cooled, smother it in ganache.
This cake keeps well for several of days in an airtight container.
If you enjoyed this post please “like” it on Facebook, or even share it. Thanks! x
- First day success!
- Runny Yolk Ravioli