Chocolate cake

Recipe from: 17 September 2010
choc cake

Ingredients 5
Servings 1
Minutes 15 mins


Serving Change
  • 1
    box Ina Paarman’s Chocolate Brownie Mix
  • 50
    pecan or walnuts, chopped
  • 10
    vanilla essence
  • 400
    good quality chocolate
  • 250


15 mins
Prepare the brownie mix as per the instructions on the box.
Stir in the walnuts and the vanilla essence.
Pour the mixture into a greased cake pan (a silicone pan is the best, otherwise a loose-bottomed flan ring) and bake as per the instructions on the box.
When baked, allow to cool a little in the pan and transfer to a cooling rack.
Allow to cool completely then split into layers or leave as one simple layer.

Meanwhile, make the ganache.
Break the chocolate into squares and place in a glass bowl.
Add the cream and place the bowl on top of a pot of simmering water on the stove.
The bowl should not touch the water and should not be covered.
Now leave the chocolate to melt without stirring too soon.
Alternatively, use the microwave to melt the chocolate.
Once the chocolate has melted, stir and set aside to cool down considerably.
As it cools it will thicken and become easy to spread over the cake.
Remember to cover the sides as well. Have fun!

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