Who can resist an over-the-top gooey chocolate cake? This is one of my favourite recipes and comes
from the chocolate section in my book
Trust Simply Baking – see Books page.
I tend to cook with Valhrona chocolate.
150g/5¼oz dark chocolate, chopped
400g/14oz dark muscovado sugar
225ml/8 fl oz milk
250g/9oz plain flour
teaspoons baking powder
3 tablespoons cocoa powder
pinch of salt
150g/5½ oz butter, softened
3 medium eggs, beaten
¼ teaspoon vanilla extract
340g/12oz dark chocolate, chopped
300ml/10½ fl oz single cream
1 Preheat the oven to fan
160°C/gas 3. Lightly oil two 20cm/8in
sandwich tins. Line the base of each
with baking parchment and lightly oil.
2 Put the chocolate, half
the sugar and about two-thirds of the milk in a saucepan. Set over a low heat and gently stir until the
chocolate is melted and the sugar has dissolved. Remove from the heat and set aside.
3 Sift together the flour,
baking powder, cocoa powder and salt.
Mix thoroughly and set aside. Put
the butter and remaining sugar in a large mixing bowl and beat until pale and
creamy, with a wooden spoon or electric whisk.
4 Gradually beat in the
eggs, a little at a time, until light and fluffy – adding a couple of
tablespoons of the flour mixture if it looks as though the mixture is about to
separate. Beat in the vanilla
extract. Then, using a flat metal spoon,
gently fold in the flour mixture, in three batches, alternating with the
remaining cold milk. Finally, fold in the warm chocolate mixture.
5 Divide between the two
prepared sandwich tins and bake for 40 minutes or until the sponge springs back
when lightly pressed. Test by inserting a skewer into the centre of the cake:
if it comes out clean, the cake is cooked.
Cool the cakes in their tins on a wire rack for 10 minutes, before turn
out and peel off the baking paper.
6 Meanwhile, make the
chocolate ganache. Put the chocolate in
a bowl that will neatly fit over a pan of just-boiled water (off the
heat). You may need to replace the
boiling water to allow the chocolate to melt.
Once the chocolate has melted, put the cream in a small saucepan, bring
to the boil, and pour into the melted chocolate. Using a wooden spoon, beat thoroughly until
the mixture is smooth and glossy mixture.
Leave to cool.
7 Once both the cake and the
ganache are at room temperature, sandwich the two chocolate sponges together
with ganache, then cover in the remaining ganache. Leave in a cool place to set. This will take several hours.