The planets are aligned for all things cakey! ‘Bake Off’ is back and the week beginning 14th October is not only National Baking Week but it’s also Chocolate week! Almost too many good things going on!
Do you ever think that sometimes a chocolate cake can just end up disappointing? A bit too dry or with grainy chocolate frosting? Well we’ve found the ultimate recipe! What better way to celebrate both than by baking the gooiest most indulgent chocolate cake?!...
Super Gooey Chocolate Cake
245g plain flour
450g granulated white sugar
95g unsweetened cocoa powder
1 1/2 tsp baking powder
3/4 teaspoon salt
2 large eggs
115ml melted butter
1 tbsp vanilla extract
225ml hot coffee
Instructions: Preheat oven to 175c. Grease and flour two 9-inch baking tins (or line with parchment paper circles) and set aside.
In a large bowl stir together flour, sugar, cocoa, baking powder, and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix until smooth. Stir in hot coffee with a spatula. Your batter will be very runny.
Pour batter evenly between the two cake tins and bake on middle rack of oven for about 35 minutes, until a toothpick inserted in the centre comes out clean with just a few moist crumbs attached.
Allow to cool 15 minutes in the tins, then run a butter knife around the edges of each cake. Place a wire cooling rack over the top of each pan. Wearing oven gloves, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or icing.
Extra Glossy and Indulgent Chocolate Ganache:
100 ml heavy cream
½ cup chopped dark chocolate
2 tbsp glucose
Instructions: Heat cream until very hot, or almost boiling and add the chocolate. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy. Add the glucose & stir until it’s well incorporated into the chocolate & smooth.
Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle. Spread some on one of the cakes and top with the other cake to form two layers. Pour the remaining ganache down the sides of the cake.