Serves: 16, Calories: 503
Ingredients
Cake:
- 80g dark chocolate chips TtD. 426
- 80g milk chocolate chips TtD. 450
- 160g butter, cubed. 1202
- 1 tsp fine coffee powder
- 160g self-raising flour. 536
- ¼ tsp bicarbonate of soda
- 120g light muscovado sugar. 480
- 120g golden caster sugar. 480
- 20g natural cocoa powder. 77
- 3 medium eggs. 225
- 120ml sour cream. 224
Ganache:
- 150g dark chocolate chips TtD. 800
- 150g milk chocolate chips TtD. 843
- 450ml real double cream. 2003
- 3 tbsp (75g) golden caster sugar. 300
Method
- Ganache: In large Pyrex bowl; Put chocolate.
- In small saucepan; Warm cream and sugar to almost simmering.
- Pour cream over chocolate. Sit for 5 mins. Stir until melted and smooth.
- Cool at room temp until thick/Chill for 2-3 hrs until spreadable.
- Preheat oven to 160°C Fan/Gas Mark 4.
- Grease and line 2x 8" round tins.
- Cake: In medium Pyrex bowl; Melt chocolate and butter in microwave (20 sec bursts on defrost, stirring between).
- In large mixing bowl; Mix sifted flour, bicarb, sugars, coffee powder and cocoa.
- In small Pyrex bowl; Beat eggs and sour cream.
- Pour melted chocolate and egg mixtures into flour. Stir until smooth.
- Pour into tins. Level.
- Bake for 25-28 mins, until skewer comes out clean.
- Cool for 10 mins before turning out onto rack. (Loosen edge with knife). Cool completely.
- Sandwich cake layers together with ganache. ⅓ in, ⅓ on top, ⅓ around sides.
Calories = 8046
- 8046 / 16 = 503
- 8046 / 12 = 671
Description: A densely textured cake with a fudgey, moist, yet crumbly quality. Similar to a brownie while still being a cake. It has a well rounded, mid-deep chocolatey flavour. The frosting has a silky, glossy, melt-in-the-mouth smoothness. Best eaten from 2+ days.
Tip: For 12x9" traybake. Bake for 45-50 mins on 160°C Fan.
Tip: When using Elmlea Double instead of real double cream... Whip the ganache til pale, if it doesn’t set gooey! Creates a mousse like texture. Also try increasing to a 1:1 cream:choc ratio. ie; 150g dark, 150g milk choc, 300ml Elmlea.
Tip: Keeps moist and gooey for 4-5 days at cool room temp. Best eaten from 2+ days.
