Baking: Chocolate, Cherry and Ganache Cake

One of my culinary ambitions has always been to make what I call a “proper” cake. I’ve kind of cracked cupcakes,  but this has always been the type of cake I’ve wanted to make. The last time I attempted it,  it tasted nice but it was far too flat. Then I realised that the cake tin I was using was far too wide (23cm). So I bought a new one,  a 19cm and had a go using that.  It’s no lie when I say I did a victory dance around the kitchen when I removed it from the tin. Culinary achievement unlocked! 

Ingredients for cake
6oz butter
6oz caster sugar
6oz self raising flour (minus 1 heaped tbsp)
1 heaped tbsp cocoa powder
3 eggs
Pinch of salt
1 tsp baking powder

Ingredients for Ganache
100g milk chocolate
35g dark chocolate
30ml cream/whole (full fat) milk

Ingredients for buttercream icing/frosting
6oz butter
Icing sugar
1 tbsp cocoa powder
1 tbsp ganache

2 x 19 –  20cm greased and lined loose bottomed cake tins.
Preheat oven GM 4

Method
Cream together the butter and sugar then add the eggs then the rest of the cake ingredients. Whisk until throughly combined and fluffy.

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Divide mixture between the two tins and bake for 25 – 30 mins until sponge begins to shrink away from the tin. Allow to stand in tin for a minute then remove from tin,  transfer to cooling tray and leave to cool.

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Whilst the cake is baking,  in a small saucepan,  boil some water and cover with a small heatproof bowl/dish. Pour in the milk and add the chocolate.

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Stir occasionally until the chocolate and milk/cream has melted and turned glossy. Remove from heat and allow to cool.

In a bowl,  place the butter and whilst whisking,  add icing sugar and cocoa. Taste as you go until you reach the desired effect. Add a tbsp of the cooled ganache mix and whisk in.

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Once the sponges have cooled,  add a layer of jam on one side and a layer of ganache and icing (frosting) on the other. Place both together.

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Then cover the assembled cake in the remaining icing. Grate dark and white chocolate over the top.

Enjoy a big slice with a cuppa!

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2 responses to “Baking: Chocolate, Cherry and Ganache Cake

  1. Pingback: Baking: Chocolate, Cherry and orange cake | tumbleweeding·

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