- Baker:
- Makes: 1 Cake
- Prep time: 30–35 minutes
- Bake time: 20–30 minutes
- Total Time : 2 – 3 hours
- Flours used: Self Raising Flour
Chocolate cake
Method
- Preheat the oven to 160 degrees
- Mix all of your dry ingredients together.
- Add the egg, buttermilk and oil, and give it a good mix
- Carefully add Hot water/coffee.
- This batter is super runny but do not worry it comes out super moist and springy
- Line a baking tin with parchment paper and pour the batter 3/4 of the way to the top.
- Bake for 20-30 minutes or until a skewer comes out clean.
- Let cool completely
Ganache
Ingredients
- 200g Whipping cream
- 180g Dark Chocolate
- 50g butter
- 2 pinches of salt
Method
- Bring the cream and salt to steaming, do not boil
- Add the cream to the chocolate in three inclusions making sure it is all incorporated every time more cream is added.
- Add the butter, in little bits.
- Mix until smooth and glossy ( if it splits, don’t worry, just blend it slightly with a hand blender or in a blender just be careful not to incorporate too much air.)
- Let set in the fridge for about 1 hour until thick before using
Decorate
Cut the cake in half and spread some of the cool ganache in the middle, and then place the other half on top. Cover the whole cake and decorate with Mini eggs (I made my own) or Cadburys Mini eggs.
