I made this as it was Halloween. Yes, this Halloween will be a bit more subdued, but hey any excuse for chocolate cake.
This is by all accounts a really old recipe that was originally developed by Hershey Chocolate, to highlight their cocoa powder.
I used supermarket own brand and it worked fine. Please don’t be tempted use powdered drinking chocolate, it will not taste good.
You’ll see there is coffee in this cake, don’t worry about this. I don’t like coffee flavoured desserts either. I promise you won’t taste the coffee, but it does bring out the flavour of the chocolate.
Yes this is very rich, but its not something that you’re going to eat everyday. You won’t be disappointed, this is definitely going in the pure filth file.
For the cake
230 Grams Plain flour
70 Grams Cocoa powder
400 Grams Sugar
2 Tsp Bicarbonate of soda
2 Tsp Baking powder
1 Tsp Salt
250ml Buttermilk (if you don’t have buttermilk, a 1 Tbsp of lemon juice to ordinary milk and allow to sit for a few minutes)
250ml Strong black coffee (or 1 Tbsp of instant coffee dissolved in 250ml of hot water)
125ml Vegetable oil (Best to use a flavourless oil like sunflower oil)
1Tsp Vanilla extract
For the icing
200 Grams Dark chocolate
175ml Double cream
50 Grams Butter
This is a super easy cake to make. Pre-heat your oven to 180 degrees and grease and line 2 x 8 inch cake tins
For the cake part, combine all the dry ingredients in a bowl
Add the wet ingredients and mix for 90 seconds with an electric whisk
Pour the mix evenly between the two prepared baking tins and bake for 35 minutes
Remove the cakes from the oven and allow cool in their tins for 10 minutes before turning out onto a cooling wrack and allow to cool completely before adding the icing
For the ganache icing, break up the chocolate and add to a heat proof bowl.
Heat the cream in a saucepan until just before boiling and pour on top of the chocolate, and whisk.
Melt the butter and whisk into the cream and chocolate and you will soon have thick and glossy icing. Allow to cool to room temperature
Place one of your cake layers on a plate or cake stand. Spread about one third of the icing on top of the cake and spread evenly with a palate knife
Top with the second cake layer and pour one third of the icing on top, spreading evenly with a palate knife again. Spread the remaining icing around the sides, and add any other decoration you might want
Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.
This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.
300 Grams Dessicated coconut
1/2 Tsp salt
350 ml Condensed milk
300 Grams Dark chocolate
250 ml Double cream
Combine the condensed milk, salt and coconut in a bowl and mix well
Grease a 24cm round springform cake tin
Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
While the base is cooling, heat cream until just before boiling
Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)
When I went to Morocco I fell in love with the taste of the orange flower water they include in sweet dishes. You can pick it up cheaply in most Asian supermarkets.
You can make this
cake without it and it will still be delicious but add a teaspoon of orange
flower water and it takes it to a whole other level. You can also put this in your bath and it
will smell fabulous.
But a final word of caution, if you are going to use it, only use a teaspoonful. Like rose water, a little bit makes things taste amazing, too much and the dish you slaved over tastes like a tart’s hand bag.
This is a brilliant
cake if you’re entertaining, as it’s flourless you’re covered if you have a
guest who’s gluten intolerant. Fancy
things up, and poach some orange segments in a little sugar and water (you
could even add some orange liqueur if you want to push the boat out). Both the cake and the poached oranges can be
made a day in advance so all you have to do is serve it up with some crème
fraiche or Greek yoghurt for a simple but effective dessert. You can also devour it on its own with a big
mug of coffee.
grams Caster sugar
grams Ground Almonds
Tsp Orange flower water (optional)
Tsp Baking powder
Put the 2 oranges into a pan with enough water to just cover them, bring to the boil and then simmer for 2 hours, I cover with a lid and check every now and again
After 2 hours, remove from the water allow to cool, chop into quarters (removing any obvious pips, and blend to a pulp using a hand blender or food processor
Pre heat the oven to 200c, and line a 20 cm cake tin with baking parchment
In a bowl combine the eggs and sugar, whisk until the they have turned pale yellow and fluffy
Stir in the baking powder, orange flower water and orange pulp before gradually folding in the ground almonds
Transfer the mix into you lined tin and bake for 50-55 minute, or until a skewer comes out cleanly with no cake mixture on it. This cake does go quite dark, but if you’re worried it’s not cooked and it’s getting too dark, then cover with some aluminium foil.
Allow to cool in the tin for 30 minutes, remove from the tin and dust with icing sugar