Chocolate Cake

Chocolate cake celebration cake birthday cake recipe TheJamJar.net food blog chocolate ganache

Okay, confession time… I don’t really like chocolate cake, it just isn’t my thing. I know I’m a freak, and a terrible person. Now, don’t get me wrong, I’m not saying I won’t EAT chocolate cake, I’m just saying that given a choice I’d pick something fruity, or nutty like carrot cake or lemon drizzle cake….

However, other people like chocolate cake. So here’s a fail-safe recipe for chocolate cake, with a chocolate ganache frosting, perfect for a birthday cake. This recipe is for a single layer of cake with frosting, but it’s very easy to double, or even triple this recipe to make a large celebration cake.

PREHEAT OVEN 180˚C / GREASE AND LINE AN 8 INCH ROUND CAKE TIN

  • 120g self-raising flour
  • 120g caster sugar
  • 120g unsalted butter (room temperature)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 30g cocoa powder
  • 4 tablespoons of milk
  1. In a large mixing bowl, beat together the sugar and butter
  2. Add the eggs one at a time, beating throughout
  3. Sift in the flour and baking powder and mix well
  4. Pour the milk into a small mug, and heat to almost boiling in a microwave. (Do this gradually, in 10-20 second increments, stirring the milk between heating and be careful as you take the milk out of the microwave, milk is prone to superheating, if you bang the mug too hard on the worktop it might boil over)
  5. Add the cocoa powder to the milk and stir into a thick paste (it’s better to use a light coloured mug so you can see what you’re doing)
  6. Add the chocolate paste to the cake mix and beat well one last time
  7. Transfer the cake mix to the tin and bake for approximately 25 minutes, or until a skewer comes out clean

For the ganache 

You will need 100g dark chocolate, and 100ml of double cream. Warm the cream in the microwave (but do not boil), remove from the microwave add a tablespoon of caster sugar and then the chocolate. Stir until it has completely melted. And allow to cool before spreading over the top of the cake to ensure the ganache has the correct texture.

 

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