This is what happens in our house when one of us goes ‘I really feel like some chocolate cake.’ I never go by half measure when chocolate is involved and this is no exception.
The basis is a chocolate chunk sponge, filled and covered with a dark chocolate ganache. This is then decorated with a selection of chocolates – in this case matchmakers, minstrels, malteasers and mixed chocolate balls. You can’t go wrong.
The Ultimate Chocolate Cake
- 8oz butter
- 8oz caster sugar
- 80z self raising flour
- 4 eggs
- 2oz cocoa powder
- 200g dark chocolate, cut into chunks
- 1 tsp coffee essence
- 300g dark chocolate, broken into pieces.
- 300g double cream
- chocolate decorations, as preferred.
Preheat the oven to Gas mark 5, and line an 8in round cake tin.
Beat together the butter and sugar, before beating in each egg, one at a time. Add the flour, cocoa powder and coffee essence and mix thoroughly. Add the chocolate chunks, and stir through the mixture. Pour the mixture into the cake tin and bake for 1 hour, until an inserted cocktail stick comes out clean. Remove from the tin and leave to cool.
Whilst the cake is cooling, heat the cream in a pan until almost boiling. Pour over the chocolate chunks and stir until melted. Leave to cool, which will also allow the mixture to thicken.
Using a large serrated knife, cut the cake in half horizontally, and sandwich with the chocolate ganache. Spread the rest of the ganache on the top and sides of the cake, and decorate with the chocolates and sweets of your choice. Chill in the fridge for 30 minutes and serve with cream or ice cream.