Chocolate cake with ganache icing

Recipe from: 1/29/2003 12:00:00 AM

Ingredients 12
Servings 8
Time 30 minutes

Ingredients

  • 100
    g
    cooking chocolate, broken into pieces
  • 175
    g
    soft butter
  • 175
    g
    light sugar
  • 5
    large eggs, separated
  • 375
    ml
    self-raising flour
  • 100
    ml
    cocoa powder
  • 30
    ml
    milk
  • 5
    ml
    vanilla essence
  • GANACHE
  • 80
    ml
    evaporated milk
  • 15
    ml
    butter
  • 175
    g
    cooking chocolate, broken into pieces
 

Method

about 30 minutes
 
Preheat the oven to 180 °C.
Grease two 20 cm cake tins and line the bases with baking paper.
Grease once more.
Heat the chocolate with 45 ml boiling water, stirring until melted.
Prepare the cake:
Cream the butter until smooth.
Beat in the sugar a little at a time and cream until pale yellow.
Add the chocolate, beating continuously.
Beat in the egg yolks one at a time, alternating with the milk and vanilla essence.
Whisk the egg whites until stiff.
Mix a third of the whites into the butter mixture and fold in the rest.
Divide the batter between the two tins and bake for 25 to 30 minutes.
Cool in the tins before turning out onto a wire rack to cool completely.
Prepare the icing:
Heat together the evaporated milk and butter.
Place the chocolate on a glass bowl and pour over the hot milk mixture.
Stir with a whisk until the chocolate has melted.
Sandwich the two cake layers together with the icing and cover the cake with the remaining icing.
 

Read more on: bake  |  dairy
 

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