Abandon Spoon!

The presentation of this cake may need a lot of work…. however the taste does not! I cannot even begin to describe how amazing this tastes. It’s like chocolate goo heaven! Not recommended for those who don’t like chocolate, or who are on a diet. The sponge is so moist and lovely, and then the combination of ganache and buttercream icing is to die for!

I did however use dark muscovado sugar in my recipe instead of light as it says below and I think this makes it taste much richer.

Preparation Time 30mins, Cooking time 1 to 2 hours

For the cake
200g/ 7oz plain chocolate
200g/ 7oz butter, cubed
100ml/ 3 1/2 fl oz water
125g/ 4 1/2 oz self raising flour
125g/ 4 1/2 oz plain flour
25g/ 1oz cocoa powder
200g/ 7oz light muscovado sugar
200g/ 7oz golden caster sugar
3 free-range eggs
75ml/ 2 1/2 fl oz creme fraiche

For the chocolate buttercream icing
50g/ 1 3/4oz plain chocolate
100g/ 3 1/2oz unsalted butter
200g/ 7oz icing sugar
1 tsp vanilla extract

For the chocolate ganache
150ml/ 5 1/4oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/ 5 1/4oz plain chocolate

1. Preheat the oven to 170C/ 335F/ Gas 3. Grease and line two 20cm/8in sandwich tins.
2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally until smooth. Set aside to cool slightly.
3. Sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
4. Beat the eggs and creme fraiche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
5. Divide the cake mix between the tins and bak for 35- 40 mins, or until the top is firm to the touch.
6. Remove from oven and set aside to cool.
7. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl.
8. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth.
9. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate, then remove from heat and whisk the mixture until smooth and thickened.
10. Remove cakes carefully from the tines.
11. Spread the chocolate buttercream over the top of one of the cakes, then carefully top with the other cake.
12. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge.

This recipe is not my own- I got it from the BBC food website.