Triple layer chocolate sponge with chocolate ganache butter cream icingMay 08, 2012
|truly indulgent and deliciously naughty!|
The moist sponge is kept sticky and unctuous with syrup whilst the ganache butter cream is sweet and smooth and oh so chocolaty, this is the chocolate cake to end all chocolate cakes.
For the sponge:
230g caster sugar
170g self raising flour
6og cocoa powder
1/2 tsp baking powder
2 tbs golden syrup
2 tbsp vegetable/sunflower oil, not olive as it is flavoured
For the ganache butter cream:
200ml double cream
100g 70% cocoa solid chocolate
50g slated butter
8-10 tbsp icing sugar
Turn the oven on to 180c and find three round, 8inch cake tins that are about and inch deep.
In a large mixing bowl with an electric hand whisk, cream together the margarine and the caster sugar until the mixture is pale and light. Drizzle over the golden syrup and oil then beat into the butter mixture until well combined. Break the eggs into a separate bowl or mug and give them a light whisk with a fork. Weigh the flour, cocoa and baking powder and combine in a separate bowl or on a plate. Pour in about a third of the beaten egg then sift over a matching third of the brown powder mix to cover the egg. Whisk this together until combined, continue to add the egg with a dusting of flour/cocoa until it has all been added and mixed together.
Line the cake tins with greaseproof or baking paper then divide the mixture equally between the tins. It is important to use paper in the tins as the syrup and oil in the cakes will make them very moist and sticky, trying to remove them from a greased pan runs the risk of loosing half of your cake in the process.
Bake your cakes in the oven for about 15-20 mins until they are firm to the touch and bounce bake when pressed. Remove them from the oven and press out on to a wire rack to cool, the cakes must be completely cool before you ice them or the frosting will melt and slip off of the finished cake.
To make the ganache butter cream, pour your double cream into a saucepan and set on a low-medium heat on the hob. While the cream heats roughly chop your chocolate into pieces about 1-2cm square, this will help it to melt faster. When the cream begins to bubble slightly, turn the heat right down and add your chocolate, stir the mixture, it will become darker and darker brown as the chocolate melts into the cream. When the mixture has remained the same shade of dark brown and seems not to be deepening any further, take the pan off the heat and rest the sauce pan in a larger pan of cold water. Be sure not to allow any of the water to drip or spill into the chocolate cream. Leave the pan in the cold water to cool whilst you make the butter cream. Following the recipe here http://bit.ly/JshBKl make a batch of butter cream icing.
When the chocolate ganache has cooled to room temperature, pour it slowly into he butter cream whilst whisky. Pour all off the ganache into the butter cream and whisk until it is smooth and creamy.
Once the cakes are completely cool sandwich them together with a generous dollop of ganache butter cream leaving enough to coat the top of the cake as well. if the icing is too sloppy to use as a glue then pop it in the fridge to set for a about half an hour. To make it easier to slice, I place the finished cake into the fridge for about an hour to set the icing, when it is then removed it's a lot easier to cut and you don't loose any precious chocolate!