If your a big chocolate fiend then this is the cake for you. There is more to this cake than meets the eye, simple from the outside and suprising in the middle. Deeeeeeeeeeelicious!
For the cake:
- 350g unsalted butter (at room temperature)
- 350g self-raising flour
- 350g caster sugar
- 6 eggs (at room temp & beaten)
- 1 teaspoon vanilla extract
- good pinch of salt
- 50g cocoa powder (for the chocolate mixture)
- 4 tablespoons skimmed-milk
For the chocolate ganache:
- 300g dark chocolate (you could also use milk chocolate if you prefer it)
- 300ml double-cream
- 3 x 20.5 cm round cake tins. (if you have larger ones these will also work but your cake will be flatter)
- 2 piping bags each fitted with a 1.5cm round shaped nozzle
Preheat the oven to 180 degrees
- In a large bowl make up the cake mixture by first creaming the butter until light and fluffly. Then add in the sugar and fluff up with the butter. Add the eggs slowly with some flour each time (this stops the mixture from curdling). Once all 6 eggs are in the mixture, add the salt, vanilla extract and remaining flour and fold together.
- Now divide this mixture evenly into 2 seperate bowls. In one bowl sift in the cocoa powder and add 2 tablespoons of milk, and fold. In the other bowl add the remaining 2 tablespoons of milk and mix in. Spoon each mixture into a piping bag.
- Pipe a ring of chocolate mixture around the outside edge of one of the tins. Then pipe a ring of vanilla mixture inside the chocolate ring. Repeat with alternate chocolate and vanilla rings until the tin is filled. Repeat for the 2nd tin. In the 3rd tin start with an outer ring of vanilla mixture, so this tin is the reverse to the other two.
- Bake for 20-22 minutes until a knife in the middle comes out clear. Leave to cool completely.
- Now make up the chocolate ganache by first cutting the chocolate into even small chunks, put the chocolate into a bowl and leave on the side. Now heat the double-cream in a glass bowl over a pan of hot (but not boiling) water. The cream needs to be very hot but should never boil. When the cream is piping hot pour it over the chocolate chunks and leave it for 2 minutes.
- Stir the cream into the chocolate which should now of melted (if it hasn’t fully melted, heat in the microwave in 10 second blasts until fully melted). Leave to firm up for roughly 5-10 minutes.
- Once the cakes are completely cool it is time to stack them. Start with a cake with a chocolate outer ring and use this as the base, spread a layer of chocolate ganche on top of it. Now put the cake with the vanilla outer ring on top and again spread a layer of chocolate ganche on top of it. Finally add the last cake.
- Cover the entire cake with a thick layer of chocolate ganache to conceal the inside. Keep in a cool place and enjoy!!