Double chocolate cake - Recipe
200g good quality dark chocolate, about 60% cocoa solids
200g odorless oil like canola, rice oil
1 tbsp coffee granules
250 ml water
170g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
200g light brown sugar, ground
150g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
optional, orange rind, 3 tbsp
optional, chopped walnuts, 1/2 to 1 cup
chocolate curls, to decorate
For the ganache:
200g good quality dark chocolate, as above
284ml carton double cream (pouring type, like Amul fresh cream)
2 tbsp golden caster sugar
Butter and dust with flour a 20cm round cake tin (7.5cm deep) and line the base with parchment paper. Preheat the oven to fan 140C. Break the chocolate in pieces into a medium, heavy-based pan. Pour in the oil in the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and add into the pan. Warm through over a low heat just until everything is just melted.
While the chocolate is melting, mix the plain flour, baking soda, sugars and cocoa powder in a big bowl and rid of any lumps. Beat 3 medium eggs in a bowl and stir in the buttermilk.
Now add the melted chocolate mixture and the egg mixture to the flour mixture, stirring just enough so everything is well-blended and there is a runny consistency. Pour this into the tin and bake for 1 hour 25 or nearabout, depending on your oven – if you put a toothpick in the centre it should come out clean and the top should feel firm. Leave to cool in the tin, then turn out onto a wire rack to cool completely.
When the cake is cold, cut it horizontally into three layers.
Make the ganache: chop the dark chocolate into small pieces and tip into a bowl. Pour the double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist for 3-4 days.