Who doesn’t like a chocolate cake?
While we are stuck in another lock down, we need a pick me up, and this cake has definitely been that for us. It is very light, and moist, and the flavour is intense and just delicious. With a dark chocolate and white chocolate ganache to fill and top the cake, this cake really does hit the spot when you are in need of that sweet treat.
I have always loved a chocolate cake, and the best part was always that I would help my mum in the kitchen to make one. The recipe that I have used today is actually from Mary Berry, as I have lost my mums recipe and am in need of replacing it as soon as possible. (I haven’t got the heart to tell her I’ve lost it). What I think makes anything you cook and bake taste even better is when you make it with your mum, (or daughter/son), and I definitely think this cake tastes better for me and Isabelle compared to everyone else who has tried it.
So here is my take on the Mary Berry recipe that I have adapted for us, and made the only way I know how. (I only used the ingredients she gives, I didn’t follow her instructions).
- 250g Self Raising Flour
- 250g Butter / Margarine
- 250g Caster Sugar (I used Brown Sugar)
- 4 Eggs
- 2 tsp vanilla essence
- 4 tsp cocoa powder (Isabelle did 6, I didn’t really mind, and it tasted great so she must know something)
For the Ganache’s
- dark chocolate (we used the sharing bag of Bournville chocolate buttons)
- White Chocolate (We used the sharing bag of dairy milk white chocolate buttons)
- Single Cream (we were supposed to use double but single cream was all we had)
- Icing sugar (I have no idea how much I just did it by eye)
When you cook and bake all the time, or a lot, measurements tend to go out the window. Usually I try to take a note of how much ingredients I am using but sometimes it is nearly impossible.
- Line 2 cake tins with greased proof paper, and preheat the oven to 180 degrees
- Cream the sugar and butter together
- Add in flour and mix
- Next add the rest of the ingredients, leaving out the cocoa powder, and mix well. I use an electric whisk to do this to get as much air into the mixture as possible.
- Add in the cocoa powder and continue to mix until the batter is smooth and airy.
- split mixture into 2 and pour into lined cake tins.
- put into oven for 20-25 mins until cooked all the way through.
Tip: Don’t open the oven door until the cake is cooked as it will spoil the rise.
To Make the GANACHE
- Melt the chocolate (you are making 2 ganaches, one white chocolate and one dark chocolate so melt the chocolates separately)
- Mix in 2 tbsp of single cream. You are looking for a thick cream consistency, continue to add cream by tbsp until it reaches this consistency.
- Add in 2 tbsp of icing sugar.
- Mix well – this will cause the creamy texture to toughen a little.
- Decorate on cake. White chocolate in the centre of the sandwich and dark chocolate on the top.
I hope you enjoyed this recipe, if you have any questions feel free to contact me and ask me anything. I am always happy to help.
If you wish to see my car crash of a tutorial please see my video below.