CHOCOLATE CAKE WITH CHOCOLATE GANACHE BUTTERCREAM
This delicious chocolate cake recipe was passed onto me from a dear friend Anuska who is a trained pastry chef! This chocolate cake recipe is a classic staple with a really great structure, its also great for cupcakes! The chocolate ganache buttercream really makes it incredible!
- 1 3/4 cups plain flour
- 2 cups white sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 free range eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 227 grams butter softened
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk
- 85 grams Good quality chocolate like Whittakers 50% chopped
- 1/4 cup cream
- 11 grams butter softened
Preheat oven to 180 degrees
Spray and line a 22cm round cake tin
Sift the dry ingredients in a large bowl and make a well in the centre.
In a small bowl whisk together the wet ingredients (except the boiling water) until combined then pour into the well of the dry mixture. Beat until smooth, trying not to overbeat the mixture.
Stir in 1 cup of boiling water until well combined. It should be a milkshake consistency.
Pour into a lined 22cm cake tin.
Bake at 180C for an hour for the cake or 20 min for cupcakes.
Test with a skewer.
This cake has a tendency to sink a little on cooling.
To make the buttercream:
Cream the butter in a cake mixer, add sugar one cup at a time blending well then add the milk and vanilla extract.
Mix until well blended.
To make the ganache:
Heat cream over medium-low heat just when tiny bubbles start to appear at the side of the cream, then remove from heat and add chocolate and whisk together until the chocolate has melted and it becomes silky smooth, then add the butter whisking until melted.
Let the ganache cool slightly and add to the buttercream mixture mixing until it becomes a beautiful whipped texture.