Description
This chocolate cake is wonderfully moist, rich, and full of chocolate flavour, with a lovely caramel layer tucked inside and a generous chocolate ganache topping. Finished with grated Top Deck Bubbly chocolate, it’s a delicious little showstopper that’s just as welcome at a family gathering as it is alongside an afternoon cuppa
Ingredients
Units
Scale
Chocolate Cake
- 1 cup granulated sugar
- 2 cups cake flour
- 3 large eggs, at room temperature
- 1 cup neutral vegetable oil
- 1 cup fresh cream
- 3 tsp baking powder
- 3 tsp cocoa powder
- 1 tbsp instant coffee
- 1/2 cup hot water
- Pinch of salt
Filling and Topping
- Approximately 1/2 cup caramel or dulce de leche, for spreading
- 1 1/4 to 1 1/3 cups - 200 g chocolate, chopped, for ganache
- 0.85 cups - 200 ml fresh cream, for ganache
- 1/2 cup grated Top Deck Bubbly chocolate, or to taste
Instructions
- Prepare the cake tin. Preheat your oven to 350⁰F (180⁰C). Grease a 20 cm (8-inch) round or Bundt cake tin and line the bottom with baking paper. This makes removing the cake considerably easier.
- Mix the wet ingredients. In a large mixing bowl, whisk 3 large eggs, 1 cup sugar, 1 cup vegetable oil, and a pinch of salt until creamy and the sugar has mostly dissolved.
- Add the dry ingredients. Sift 2 cups cake flour, 3 tsp baking powder, and 3 tsp cocoa powder into the egg mixture. Mix gently until the flour is incorporated and no dry patches remain.
- Add the cream. Pour in 1 cup fresh cream and mix until the batter is smooth.
- Prepare the coffee. Dissolve 1 tbsp instant coffee in 1/2 cup hot water. Allow it to cool slightly, then gradually stir it into the cake batter until everything is well combined. The batter will be fairly loose, which is perfectly fine.
- Bake the cake. Pour the batter into the prepared cake tin and bake for 30 to 33 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. If wet batter clings to the skewer, give it another 3 to 5 minutes and check again.
- Cool completely. Remove the cake from the oven and leave it in the tin for approximately 10 to 15 minutes. Turn it out onto a wire rack and allow it to cool completely before cutting or decorating.
- Add the caramel filling. Once cooled, carefully slice the cake horizontally into two layers. Spread approximately 1/2 cup caramel over the bottom layer, leaving a small border around the edge. Place the top layer back on gently.
- Make the chocolate ganache. Place 200 g chopped chocolate in a heatproof bowl. Heat 200 ml fresh cream in a saucepan until steaming and just beginning to simmer around the edges. Pour it over the chocolate and leave for 2 to 3 minutes. Stir gently until smooth and glossy. Allow the ganache to cool until it thickens to a spreadable consistency.
- Decorate the cake. Spread the ganache over the top of the cake, allowing a little to drip naturally down the sides if you like. Finish with grated Top Deck Bubbly chocolate while the ganache is still slightly soft.
- Let it settle. Allow the ganache to set for approximately 20 to 30 minutes before slicing. For neater slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Notes
Prepared, tried, and tested by Fatima
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 17.1 g
- Sodium: 217.6 mg
- Fat: 23.7 g
- Saturated Fat: 5.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 36.3 g
- Fiber: 0.6 g
- Protein: 3.8 g
- Cholesterol: 57.8 mg
