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- Dish type
- Chocolate cake
This cake is exactly what it says on the box - heaven! It makes a rather large cake, so it is perfect for birthdays, dinner parties or any other special occasion. The ganache is easy to make and really takes this cake to another level.
11 people made this
- 500ml water
- 625g caster sugar
- 250g butter
- 40g cocoa, sifted
- 1 teaspoon bicarbonate of soda
- 5 eggs, lightly beaten
- 375g self-raising flour, sifted
- 150g plain chocolate, finely chopped
- 4 tablespoons cream
MethodPrep:1hr ›Cook:1hr ›Ready in:2hr
- Preheat oven to 190 C / Gas 5 (or 170 C fan forced). Grease a deep round 28cm cake tin. Line the base with baking parchment.
- Combine water, caster sugar, butter, cocoa and bicarb in a medium saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat and simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).
- Add eggs, beating well between additions. Add flour and mix a further minute until mixture is smooth. Pour into tin and bake for 1 hour or until skewer comes out clean. Cool in tin 10 minutes, then turn onto cooling rack.
- When cake is completely cooled, pour over with chocolate ganache.
- To make the ganache: Combine the cream and chocolate in a double boiler. Heat over medium until melted; stir well. Cool for 10 minutes, then drizzle over cake.
Reviews & ratingsAverage global rating:(5)
Reviews in English (6)
Cake still cooking in oven. Had a disaster with the water, sugar, etc mixture. Turned electric ring down to simmer, took my eyes off it for a milli-second and in that time it boiled over ... smoke alarm went off, still trying to get the mess off of my hob! Don't know what the cake will turn out like, I lost some of the mixture but decided to just carry on! Will report back when cake is finished!-26 Jun 2015
I found this recipe on this site about 6 months ago and have used it ever since for ganache/fondant decorated cakes. It is much lighter than a mud cake and tastes devine with good chocolate ganache. I alway baste with strawberry jam syrup before ganaching/icing(fondant) and the cake will stay moist for several days, probably even a week.-08 May 2010(Review from this site AU | NZ)