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Chocolate Cake with a Chocolate Ganache Filling made with Clover Authentikos

Chocolate Cake with a Chocolate Ganache Filling made with Clover Authentikos

Chocolate Cake with a Chocolate Ganache Filling made with Clover Authentikos

Recipe: Jay Miller
Serves: 12
Preparation time: 15 minutes 
Cooking time: 50 minutes

INGREDIENTS
Cake
2 ½ cups brown sugar
2 ½ cups cake flour 
1 cup of Cocoa Powder 
2 tsp bicarbonate of soda
1 tsp baking powder 
1 tsp table salt 
115g 70% dark chocolate, melted 
3 Large Eggs 
1.5 cups of Clover Authentikos Plain
1 Tbsp Instant Coffee granules
¾ cup sunflower oil
1 teaspoon of vanilla paste
Zest of two oranges
1 Cup boiling water

Chocolate Ganache Icing
350 g 70% dark chocolate, broken into small pieces
150 ml heavy cream
50g unsalted butter

To decorate
Chocolate truffles
Chocolate bark
Chocolate shavings
Freeze dried citrus/berries

METHOD
Cake
Preheat your oven to 175˚C. Grease and line 2 x 20cm cake tins with parchment paper.
In a large bowl combine brown sugar, flour, cocoa powder, bicarbonate of soda, baking powder, and table salt. Set aside.
Meanwhile, beat the eggs until they are very light and fluffy.  Whisk in the Clover Authentikos Plain, instant coffee, oil, vanilla and melted chocolate until combined. Gradually add all your dry ingredients, a little at a time, until batter is smooth. Add the orange zest and boiling water until well incorporated.
Divide batter equally between the two tins. Bake for 50 minutes or until a skewer stick comes out clean.
Cool the cake in the tin for 10 minutes and remove onto wire cooling racks to cool completely.

Topping
Add chocolate to a medium sized bowl.
Add cream to a medium sized saucepan and bring to a simmer. Pour cream over chocolate and give it a quick stir. Allow to stand for two minutes. Mix until the chocolate is fully melted and smooth. Stir in the butter until it is glossy and well-incorporated. Set aside to cool.

To assemble
To assemble, start by trimming the tops of both cake sponges in order for them to be level. Sandwich the two sponges together with a generous amount of ganache between them. Pour the remaining ganache on top of the cake.  Decorate the top of your cake with chocolates of your choice along with some freeze-dried citrus or berries.

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