Chocolate cake to have with a glass of milk recipe
A cake to satisfy your most child-like cravings. My children prefer a milk chocolate topping, I prefer dark. Filled with a chocolate buttercream and topped with a rich ganache, this indulgent cake is best served with a cool glass of milk.
Prep time: 20 minutes, plus 10 minutes cooling time
Cook time: 30 minutes
For the cake:
225g unsalted butter, slightly softened
225g soft dark-brown sugar
4 large eggs, beaten
275g self-raising flour, sifted
100ml coffee, cold
1 tsp vanilla extract
4 tbsp cocoa powder
1 tsp baking powder
For the buttercream filling:
75g unsalted butter, slightly softened
75g icing sugar
75g soft dark-brown sugar
2 tbsp cocoa powder
For the ganache:
35g unsalted butter
100g chocolate (milk or dark)
35g caster sugar
50ml double cream
Preheat the oven to 190C/170C fan/Gas 5.
Cream together the butter and sugar for the cake until the mixture is fluffy. You need to beat it really well as it is sometimes difficult to break down soft brown sugar.
Mix in the egg a little at a time. If the mixture starts to curdle add a little of the flour – just a tablespoon or so at a time. Don't worry if this happens; the cake will be just fine.
Add the coffee and vanilla and fold in the rest of the flour, with the cocoa, baking powder and a good pinch of salt.
Spoon the mixture into two buttered 20-23cm cake tins and bake for about 30 minutes, or until the cakes are coming away slightly from the sides of the tins and a skewer inserted into the centre comes out clean. Turn out on to a wire rack and leave to cool.
For the buttercream, beat the butter with both sugars until fluffy. Beat in the cocoa and set aside.
For the ganache, melt the butter and chocolate in a bowl set over a pan of simmering water (the bowl shouldn't touch the water).
Add the sugar; stir to help it melt. Take it off the heat and add the cream. If it looks as if it is splitting, beat like mad with a wooden spoon – it will end up smooth. Leave to cool and firm up.
Sandwich the cakes together with buttercream and spread the ganache on the top with a palette knife.