It’s another Mary Berry one and it is everything I’ve ever wanted in a chocolate cake.
This was the first of hopefully many holiday baking days with my daughter and while our presentation may not be professional the cakes taste amazing
The recipe below is for a sandwich cake but on our first attempt we doubled it and made cupcakes too. I used about 1 1/2 tablespoons of batter in each cupcake which made 24. In future I will reduce it to 1 per cupcake as it slightly overflowed and they had muffin tops.
I was a little bit over eager at putting the cake together, so the ganache was runny and pooled at the base. But these are the things we learn from.
|50 gms cocoa|
|6tbsp (100ml) boiling water|
|2 tbsp milk|
|175 gm self raising flour or plain flour plus 2 tsp baking powder|
|1 rounded tsp baking powder|
|100 gms baking spread or soft butter|
|300 gms caster sugar|
|150 gms chocolate|
|150 gms double cream|
- Pre-heat oven to 180C/160 Fan/GM4
- Prepare two 20cm cake tins or 36 cupcake cases
- Dissolve cocoa in hot water, mix well
- Add remaining cake ingredients and mix until it forms an even batter.
- Divide into the sandwich tins or add a tablespoon into each cupcake
- Bake in pre-heated oven for 30 minutes until well risen and shrinking away from the side of the tins.
- Allow to cool for 10 minutes before removing and placing on a cooling rack.
Filling & Decoration
- Pour double cream into a medium saucepan and heat slowly until just simmering.
- Remove from heat and add chocolate, in small pieces. Stir until chocolate has melted and mixture is smooth
- Allow to cool, mixture should almost set.
- Use half as the sandwich filling and the other half as topping.
- We decorated the sandwich cake with white chocolate curls (used a potato peeler) and the cupcakes with grated white chocolate.
- Adding 50 gms chocolate chips
- Adding a spice mix: 1/2 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp ground cloves