Chocolate Cream Gateau
1 hr 25 min.
- For the cake
- ½ cup plain Dark chocolate (70% cocoa solids, chopped)
- ½ cup unsalted butter
- 2 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Buttermilk
- 1 ½ cups all-purpose flour
- 2 tsps baking soda
- ½ tsp salt
- 1 cup boiling water
- For the filling & covering
- 1 ¼ cups plain Chocolate (70% cocoa solids, chopped)
- ¾ cup cream (18% fat)
- 2 tsps vanilla extract
- 0.333 cup unsalted butter
- 1 pinch salt
- 4 ½ cups powdered sugar
- To decorate
- 3 ½ ozs plain Chocolate (70% cocoa solids)
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool slightly.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating after each addition. Beat in the vanilla and melted chocolate until smooth.
Add the buttermilk, flour, bicarbonate of soda, and salt and mix well, then beat in the boiling water until smooth.
Pour into the tins and bake for 25-30 minutes, or until a skewer or cocktail stick inserted into the centre of the cakes comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the filling and covering: heat the chocolate, cream vanilla, butter and salt in a pan over a low heat until melted. Stir and remove from the heat.
Gradually sift in the icing sugar, beating until smooth and thick.
Slice the cakes in half horizontally and sandwich the 4 layers together, using about half the chocolate mixture.
Place the cake on a serving plate and spread the remaining mixture over the top and sides of the cake. If the mixture becomes too stiff, add a little hot water.
To decorate: with a vegetable peeler, scrape thin curls from the chocolate and place on top of the cake.