Chocolate layer cake with dark chocolate ganache
|for the cake|
|1½ tsp||instant coffee granules|
|350 ml||water — boiled|
|250 g||unsalted butter — cubed and room temperature|
|200 g||70% dark chocolate — chopped|
|250 g||castor sugar|
|2||eggs — lightly beaten|
|2 tsp||vanilla — extract|
|2 tsp||baking powder|
|30 g||cocoa powder|
|for the ganache|
|200 g||70% dark chocolate — finely chopped|
|200 ml||cream — double thick|
|1 Tbs||golden syrup|
|1 Tbs||butter — room temperature|
Preheat your oven to 170ºC.
Grease and line three 20cm round cake tins.
Dissolve the coffee granules in the boiling water in a large bowl.
Add the butter and dark chocolate and mix until combined and smooth.
Add the castor sugar and whisk in by hand until dissolved.
Add the eggs and vanilla extract and whisk again until everything is combined.
Sift in the flour, baking powder, cocoa powder and salt. Whisk again until you have a smooth, runny batter.
Divide the batter between the cake tins. Bake the cakes for 20-25 mins or until an inserted skewer comes out clean.
Allow the cakes to cool in their tins for 15 minutes before removing them. Allow to cool completely before icing.
To make the ganache: Place the dark chocolate in a heatproof bowl.
Place the double cream and golden syrup in a small saucepan and bring to boiling point while stirring.
Pour the hot cream mixture over the chopped chocolate.
Leave to stand for 30 seconds then whisk together until the chocolate has almost all melted.
Add the butter, then whisk again until the ganache is smooth. Leave to cool and thicken to a spreading consistency.
Place one cake layer on your serving plate.
Spread a small amount of ganache over the top, and then place another cake layer on top. Spread some more ganache evenly on the top of the second layer then place the third cake on top.
Spread the remaining ganache on the top and sides of the cake.
If it’s a very hot day place the iced cake in the fridge for an hour to set.
Decorate the cake with mixed fresh berries just before serving.