INCREDIBLY INDULGENT.
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Another successful baking weekend. This cake is decadent, sexy and very rich. Only for true chocoholics and anyone with an extra sweet tooth.
INGREDIENTS for two 18inch sandwich tins.
120g unsalted soft butter
300g soft brown sugar
2 medium eggs at room temperature.
40g cocoa powder
300g plain flour
260ml semi skimmed milk mixed with 2 tbsp white wine vinegar (buttermilk)
Half a teaspoon of bicarbonate of soda
3 tsp white wine vinegar
To cover the sides:
125g unsalted soft butter
250g icing sugar
30g cocoa powder
2 tsp vanilla essence
2tbsp milk
Chocolate ganache for top of one cake and filling:
200g organic milk chocolate
250ml double cream
Chopped hazelnuts
White edible glitter
METHOD:
Boil cream and pour over chocolate chunks. Whisk until thick and refrigerate until cakes are ready to assemble. I made mine the night before and warmed it up in a microwave for 20 seconds before spreading it on cakes.
Preheat oven 180°c.
Beat butter and sugar until combined and fluffy, then add eggs.
Stir in cocoa, flour and buttermilk mixture.
Lastly add bicarbonate of soda ,vinegar and mix for a final time.
Pour mixture into two lined tins and bake for 30 minutes.
Once risen and a butter knife comes out clean from the middle, leave out to cool.
Once cakes are completely cold, decide which sponge is best for the top and bottom. Spread ganache as a filling and on top of cake.
Pipe buttercream in large roses ensuring they stick properly, press them gently.
Sprinkle chopped nuts on top sponge with ganache and sprinkle glitter on roses.
DONE!
Favourite song:
'Halo' by Florence and The Machine
