Chocolate celebration cake

Chocolate celebration cake

By
From
Bake and Decorate
Serves
16-20
Photographer
Laura Edwards

This is a really dark chocolate cake, perfect for a big occasion. It's also moist enough to serve as a dessert with crème fraiche and berries. This is a large amount of cake but, for a smaller party, use exactly half the recipe to fill a 23 cm diameter, 7.5 cm deep, round tin and bake for just 25–35 minutes.

For the cake

Ingredients

Quantity Ingredient
300g unsalted butter, cubed, plus more for the tin
4 teaspoons instant coffee
400g 70% cocoa solids chocolate, broken into pieces
280g golden caster sugar
120g self-raising flour, sifted
10 eggs, separated
1/2 teaspoon salt

For the ganache

Quantity Ingredient
200g 70% cocoa solids chocolate, broken into pieces
100ml double cream
50g unsalted butter

To decorate

Quantity Ingredient
23-carat gold cake
or Bollywood extravaganza
or Chilli chocolate cupcakes

Method

  1. Lightly butter a 30 cm diameter, 7.5 cm deep, round springform tin and line the base with baking parchment. Preheat the oven to 170ºC.
  2. Set a large heatproof bowl over a saucepan of very gently simmering water, making sure the base of the bowl does not touch the water. Dissolve the coffee in 4 tablespoons hot water. Add the coffee, chocolate, sugar and butter to the bowl and melt together. Cool a little, then add the flour and mix well until smooth. Tip in the egg yolks, 1 at a time, mixing between each addition.
  3. Whisk the egg whites with the salt to stiff peaks. Using a large spoon or spatula, fold a big spoonful of egg whites into the chocolate mixture. Once combined, fold in the rest. Tip into the tin, smooth the top and bake for 40–45 minutes, or until firm to the touch and a skewer inserted into the centre comes out clean. Th e sides will just be beginning to shrink from the tin.
  4. Remove from the oven, leave in the tin for about 5 minutes, then turn out on to a wire rack to cool completely.
  5. For the ganache, melt the chocolate, cream and butter in a bowl set over very gently simmering water, again ensuring the base of the bowl does not touch the water. Stir until smooth, then cool a little to thicken before pouring over the cake. Allow to set for at least 2 hours.
Tags:
Baking
Cakes
decorating
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