Sunday, 2 November 2014

Chocolate mud Cake with Sour Cream Chocolate Ganache

What you need:

100gms good quality dark cooking chocolate, chopped 

(over 55g each)

 Ganache Icing

        1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
        2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

What to do:

  1. Preheat oven to 1850°C fan forced. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
  2. Step 2
    Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. ( Remove from heat and stand for 10 minutes or until mixture is lukewarm.
  3. Step 3
    Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
  4. Step 4
    Pour the mixture into prepared cake pan and bake in preheated oven for 45 minutes or until a butter knife comes out almost clean
  5. Step 5
    Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool, ice with ganache and white chocolate shards
    Chocolate mud Cake with Sour Cream Chocolate Ganache

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