Jasper’s chocolate cake

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 Ingredients

For the chocolate cake

For the ganache

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

  • STEP 2

    Put 200g chopped dark chocolate in a medium panwith 200g butter.

  • STEP 3

    Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

  • STEP 4

    Warm through over a low heat just until everything is melted – don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

  • STEP 5

    Mix 85g self-raising flour, 85g plain flour, ¼ tspbicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

    • STEP 6

      Beat 3 medium eggs with 75ml buttermilk.

    • STEP 7

      Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

    • STEP 8

      Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).

    • STEP 9

      Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

    • STEP 10

      To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

    • STEP 11

      Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

    • STEP 12

      Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

    • STEP 13

      Decorate with 50g grated chocolate or 100gchocolate curls. The cake keeps moist and gooey for 3-4 days.



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