Ganache Celebration Gateau
1 hr 45 min.
- 2.333 cups self-rising flour (sifted)
- ¾ cup unsweetened cocoa powder (sifted)
- 1 ½ cups superfine caster sugar
- 1 ½ cups butter (softened)
- 6 large eggs (beaten)
- 2 tsps vanilla extract
- To decorate
- 1 ⅔ cups double cream
- 2 ⅔ cups Dark chocolate (60% cocoa solids), chopped
- 1 cup skittles (or other small sweets)
How healthy are the main ingredients?egg
Preheat the oven to 190°C (170 fan) | 375°F | gas 5. Grease and line a 15cm (6in) round cake tin, a 20.5cm (8in) round cake tin and a 25.5cm (10in) round cake tin.
Combine the flour, cocoa, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 4 minutes or until smooth. Divide the mixture between the tins and level the tops, then transfer the tins to the oven. The smallest cake should be ready in around 25 minutes, the middle one in 35 minutes and the biggest in 45 minutes, but test each one with a skewer: if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
Heat the cream until it starts to simmer, then pour it over the chopped chocolate and stir until smooth. Leave the ganache to cool and thicken until it reaches a spreadable consistency.
Use just under half of the ganache to cover the biggest cake. Position the medium cake off-centre on top and cover it with two thirds of the remaining ganache. Top with the smallest cake and spread it with the remaining ganache, then sprinkle over the Skittles.