Classic Chocolate Cake
This recipe makes 10-20 slices.
PREP TIME
25
MINUTES
COOKING TIME
80
MINUTES
Ingredients
200g butter, cubed
200g dark chocolate, broken into small even sized pieces
30mls very strong coffee, like an espresso
95ml water
85g plain flour
85g self-raising flour
25g cocoa powder
200g brown sugar
190g caster sugar
Πtsp bread soda
75ml buttermilk
3 eggs, lightly beaten
For the ganache
150ml cream
150g of dark chocolate, broken into small even sized pieces
Method
Preheat your oven to 160ÂșC/gas mark 3.
Line an 8-inch round cake tin with parchment.
Put the butter, chocolate pieces, espresso and water into a heavy based saucepan over a low heat until everything is melted.
Sieve both of the flours and the cocoa powder into a large bowl and stir in the two sugars.
Lightly beat the bread soda and butter milk into the eggs with a fork.
Make a well in the centre of the flour and add in the chocolate mixture and stir it to combine. Mix in the buttermilk and eggs until that mixture is also combined.
Pour the cake batter into the prepared tin and place it in the centre of your heated oven.
Bake it for an hour and twenty minutes or until a skewer comes out clean.
Allow to cool in the tin then gently turn it upside down onto a plate. Ice it with ganache if you wish.
To make the ganache heat the milk until it is shivering, just before it boils.
Take it off the heat and stir in the chocolate chips until melted. Allow to cool to room temperature.
