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Ingredients
200g good quality dark chocolate, about 60% cocoa solids
200g butter
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium egg
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
For the ganache
200g good quality dark chocolate, as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven
to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in
pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in
with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold
water and pour into the pan. Warm through over a low heat just until everything
is melted don t overheat. Or melt in the microwave on Medium for about 5
minutes, stirring half way through.
While the chocolate is melting, mix 85g self-raising flour, 85g plain flour,
bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and
25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.
Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
Now pour the melted chocolate mixture and the egg mixture into the flour
mixture, stirring just until everything is well blended and you have a smooth,
quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour
30 minutes if you push a skewer in the centre it should come out clean and
the top should feel firm (don t worry if it cracks a bit). Leave to cool in the
tin (don t worry if it dips slightly), then turn out onto a wire rack to cool
completely.
When the cake is cold, cut it horizontally into three. Make the ganache: chop
200g good quality dark chocolate into small pieces and tip into a bowl. Pour a
284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and
heat until it is about to boil. Take off the heat and pour it over the
chocolate. Stir until the chocolate has melted and the mixture is smooth.
Sandwich the layers together with just a little of the ganache. Pour the rest
over the cake letting it fall down the sides and smoothing to cover with a
palette knife. Decorate with grated chocolate or a pile of chocolate curls. The
cake keeps moist and gooey for 3-4 days.