RICH CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Gosh I love a good chocolate cake.  I stress good chocolate cake. I like them on the dense side and nice and moist and rich.  I especially love my chocolate cake topped of with chocolate ganache although to be honest, I am equally happy with a chocolate glace icing. I must also add that I am not a big fan of chocolate buttercream icing on a chocolate cake.  Not sure why that is.  Perhaps it is a little to light in flavour when paired with a dark, rich and moist chocolate cake.

Anywa, enough about my chocolate cake and icing preferences.  Today I am sharing with you one of my favourite chocolate cake recipes - Rich Chocolate Cake with Chocolate Ganache.  I'm not entirely sure that that title does this cake justice.  It is such a wonderfully delicious cake that it really deserves a special, attention grabbing name.  However, I am not a particularly creative person, so this name will have to do.

I hope you enjoy this cake as much as I do.

RICH CHOCOLATE CAKE with CHOCOLATE GANACHE

Cake

1/3 cup of cocoa powder

1/3 cup of water

150g dark chocolate (70% cocoa)
150g melted unsalted butter

1 1/3 cups of firmly packed brown sugar

1 cup of almond meal

4 eggs

Chocolate Ganache and Raspberries200g dark chocolate (70% cocoa)
2/3 cup of thickened cream
2 punnets of raspberries

Method

Cake1. Preheat oven to 150 degrees fan forced. Grease and line the base and sides of a 22cm round cake tin with baking paper.
2. Place broken up chocolate into the jug with the kneading blade.  Set Speed 3, Temp 85 for 3min 30sec to melt the chocolate. Continue in 30 second increments if not fully melted.

3. Place all other ingredients in the jug, in the order they are listed, with the kneading blade.
4. Select pastry programme P1.
5. 30 seconds before the programme finishes, stop the machine and scrape down the sides and around the blade with a spatula.  Restart the machine to complete the programme.
6. Once the programme is complete, tip the cake mixture into the prepared tin, Smooth over the top.
7. Bake in oven for 60 - 75 minutes depending on your oven.
8. Remove cake from the oven and stand in the tin for 15 minutes before turning out topside up to cool.

Chocolate Ganache

 1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add cream ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble the cake, spread 3/4 of the chocolate ganache over the top of the cake. Cover the top of the cake (as per the picture) with raspberries bottoms up.  Place the remaining ganache into a piping bag or into a small zip lock bag with a corner cut off and drizzle chocolate over the top of the raspberries.

Enjoy!!! 

DEVIL'S FOOD CAKE

Don't you just love a great chocolate cake? Rich, chocolatey and moist?  There are probably millions of chocolate cake recipes in the world but it seems that everybody has their "go to" recipe.  This one is mine.  It is perfect in its simplicity. Easy to make and even easier to eat!  The beauty of it is that you can dress it up anyway you like.  Here I have done it with a chocolate ganache on top with sprinkles and soft clouds of whipped cream in the middle.  However, you could just as easily use a simple chocolate glace icing on top, or custard in the middle or even just a dusting of cocoa and icing sugar on top.  You are only limited by your imagination.

DEVIL'S FOOD CAKE

Cake
185g unsalted butter. Diced and very soft.
1 3/4 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 teaspoon bicarb soda
2/3 cup cocoa powder
3 tsps instant coffee powder/granules
1/2 cup water
1/2 cup of milk

Filling
300ml thickened cream

Grease and line 2 deep 20cm cake pans and preheat the oven to 160 degrees.

1. Place all ingredients in the CC jug with the kneading blade.
2. Select Pastry P1.
3. 30 seconds before the end of the programme, pause the machine and scrape down the sides of the jug. Continue the programme.
4. Once complete, divide the mixture evenly between the two tins (I always weigh my tins to make sure they are even).
5. Bake the cakes for 35-40 mins but check after 30 minutes.
6. Once cooked, remove from the oven and immediately turn out onto a cooling rack and allow to cool completely.

Chocolate Ganache
150ml thickened cream
1tsp vanilla extract
1tsp soft unsalted butter
150g dark chocolate

1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add remaining ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

To assemble: whip the 300ml of cream until thick. Cover one of the cakes with cream. Place the other cake on top and cover with ganache. Add sprinkles or chocolate shavings if you so desire.

BOSTON CREME PIE

I love a good sponge cake.  I especially love a sponge cake that is dressed up a bit.  This cake is called a pie but it is not a pie.  It is a lovely, tender crumbed Victoria Sponge with a rich chocolate ganache topping and a beautiful silky smooth creme patisserie filling.  Until I got my Cuisine Companion, I had always avoided making creme patisserie.  I hated all that standing and stirring at the stove.  I also hated it when it would catch on the bottom of the saucepan.  Fear not, the Cuisine Companion makes creme patisserie child's play. Pop all the ingredients in the jug and five minutes later you have a beautiful thick and smooth creme patisserie.  Also easily made in the Cuisine Companion is the lovely rich chocolate ganache. So simple.

So without further ado, I give you an adaptation of Nigella Lawon's;

BOSTON CREME PIE

Cake (Victoria Sponge)
225g unsalted butter. Cubed and very soft.
225g caster sugar
1 tsp vanilla extract
4 large eggs
200g self-raising flour
25g cornflour
1 tsp baking powder
4 tbsp milk

1. Grease and line 2 x 21cm sandwich tins and preheat the oven to 160 degrees.
2. Place all ingredients except the milk into the CC jug with the kneading blade.
3. Select Pastry P1.
4. When finished, scrape down the sides of the jug and then select speed 6 for 20 seconds and with the motor running pour in the milk.
5. Divide the mixture evenly between the two tins and bake for 25 minutes (check after 20 mins if your oven runs a bit hot).
6. Remove from the oven and allow to cool in the tins for five minutes before turning out onto a cake rack to cool completely.

Creme Patisserie
125ml milk
125ml thickened cream
1tsp vanilla extract
3 large egg yolks
50g caster sugar
15g plain flour

1. Place all ingredients in the CC jug with the whisk attachment.
2. Select Speed 4 Temperature 90 degrees for 5 minutes.
3. When finished select Speed 6 Temperature 0 for 10 seconds.
4. Place creme patisserie in a wide mouthed bowl and gently cover the surface with glad wrap to prevent a skin forming. Cool at room temperature. Do not put it in the fridge as it may become graining.

Chocolate Ganache
150ml thickened cream
1tsp vanilla extract
1tsp soft unsalted butter
150g dark chocolate

1. Break up the chocolate and place in the CC jug with the kneading blade. Blitz on turbo for around 30 seconds.
2. Add remaining ingredients to the jug.
3. Select Speed 5 Temperature 65 for 3 mins 30 seconds.
4. Check to make sure ganache is smooth. If not repeat step three for 30 seconds at a time until smooth.
5. Pour into a bowl and place in the fridge for 1/2 hour to cool and thicken to a spreadable consistency.

Assemble cake by spreading the creme patisserie over one cake. Place the other cake on top and then spread the ganache evenly over the top. Enjoy!