Prep
40 minsBake
20 minsServes
8Difficulty
Medium About
This chocolate fudge cake covered in a heavenly chocolate buttercream and with a ganache drip is simply irresistible. It is likely to become your go-to recipe for any celebrations or special occasions and it’s also a great treat to enjoy with your coffee or tea.
To make the chocolate cake
Preheat the oven to 160 C (fan). Lightly grease three 20cm sandwich cake tins and line them up with baking parchment. Set aside.
In a large bowl, sift together the flour and cocoa powder. Set aside.
Place the chocolate, sugar and butter in a medium saucepan with 100 ml of water over a medium heat and melt it all together, then set aside to cool.
Once cooled, transfer to a large bowl and add the eggs, one at a time, mixing well. Stir in the vanilla bean paste.
Add the chocolate mixture into the flour and cocoa mixture and stir it all together until well combined. Divide the batter between the cake tins and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool.
To make the buttercream
To make the buttercream, whisk the icing sugar and butter, using an electric mixer until light and fluffy (about 3 minutes), then add the melted chocolate and mix it all together until well combined.
Spread a thick layer of buttercream on top of one of the cakes, sandwich the other cake on top, and repeat with all the layers. Spread the remaining buttercream on top and sides of the cake so it is covered completely.
To make the ganache dip
To make ganache dip, heat the cream in a small saucepan or microwave, until hot, but not boiling. Add the dark chocolate pieces into the cream and stir it until it has all melted and you have smooth, glossy ganache.
Transfer the ganache into a squeezy bottle and create small drips on the edge of the cake (you can also use a spoon to do it).
Decorate the top of the cake as you desire.
Ingredients – 7 items
1
For the chocolate cake
Self raising flour
Cocoa powder
Dark chocolate
(min 70% cocoa), broken into smaller pieces
Tate & Lyle Fairtrade Golden Caster Sugar
Butter
Softened
Large eggs
Vanilla bean paste
For the chocolate buttercream
Fairtrade Tate & Lyle Icing Sugar
Sifted
Butter
Softened
Dark chocolate
For the ganache drip
Double cream
Dark chocolate
Broken into smaller pieces
To decorate
Sprinkles
Chocolate sprinkles, chocolate stars, chocolate curls to decorate (optional)
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Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
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250g unsalted butter
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220g plain flour
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Icing
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100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Find out more at the link in bio.
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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