Mocha Cake with Chocolate Ganache
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 cup butter (scant)
- 7 ozs Dark chocolate (70% cocoa solids, chopped)
- 1 Tbsp Instant Coffee powder
- ½ cup water
- 1 ½ cups self-rising flour
- ¼ tsp baking soda
- 1 cup caster sugar (scant)
- 1 cup light brown sugar (scant)
- ¼ cup cocoa powder
- 3 eggs
- 0.333 cup Buttermilk
- For the filling and coating
- 1 ¼ cups cream (48% fat)
- 2 Tbsps caster sugar
- 7 ozs plain Chocolate (70% cocoa solids)
- To decorate
- chocolate sugar sprinkles
Preparation
Kitchen utensils
1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 3 Pots mit Deckel, 1 Small pot, 1 Salad spinner, 1 Potato ricer, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Egg piercer, 1 Sieve, 1 Bowl
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a deep 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Put the chocolate, butter, coffee and water into a heavy-based pan. Heat over a low heat until the chocolate and butter have melted, stirring occasionally.
3.
Sift the flour, bicarbonate of soda, sugars and cocoa into a mixing bowl.
4.
Whisk together the eggs and buttermilk.
5.
Pour the melted chocolate mixture and egg mixture into the flour mixture, stirring until combined and smooth.
6.
Pour into the tin and bake for for 85-90 minutes until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the filling and coating: heat the cream and sugar in a pan until almost boiling. Remove from the heat and pour onto the chocolate, stirring until smooth. Set aside to cool and thicken slightly.
8.
Cut the cake horizontally into 3 layers. Sandwich the layers with a little of the chocolate mixture. Pour the rest over the cake, smoothing with a palette knife.
9.
Decorate with chocolate strands, as in the photo and leave to set.
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