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16
March
Black and White Layer Cake
I seem to have made a lot of cookies lately, which is great, I love doing them, but now and then you want something a little softer. This cake was inspired by the book I reviewed this week. I realised it had been far too long since I had made a chocolate cake. The sponge is definitely one for chocolate lovers as it contains a healthy dose of cocoa powder and dark chocolate. The sponge itself isn’t too sweet as there is no sugar, only golden syrup. The rich bitterness of the chocolate is countered by the extreme sweetness of the ganache.
Black and White Layer Cake
Print recipe
Ingredients
- 300ml Double Cream
- 500g White Chocolate (broken into pieces)
- 190g Self Raising Flour
- 40g Cocoa Powder
- 1 teaspoon Baking Powder
- 200g Unsalted Butter (cubed, room temperature)
- 200g Golden Syrup
- 4 Large Free Range Eggs (lightly beaten)
- 125g Dark Chocolate (broken into pieces)
- 50ml Expresso
Directions
| 1. | To make the ganache, put the chocolate in a heat-proof bowl. Heat the cream just until bubbles form around the edge of the pan. |
| 2. | Remove from the heat and pour over the white chocolate and leave for a few minutes to melt the chocolate. Stir together until the mixture is smooth, then leave at room temperature to cool and thicken. The longer you leave it, then better. |
| 3. | Heat the oven to Gas Mark 4 / 180ºC / 350ºF. Grease and line the base of two 20cm / 8" tins |
| 4. | Sift together the flour, cocoa, and baking powder then set aside |
| 5. | Cream the butter until pale and soft. Add in the golden syrup and eggs with a spoonful of the flour, then continue to beat on high speed for a few minutes |
| 6. | Meanwhile, melt the dark chocolate in a bain marie. Add the chocolate to the butter sugar and eggs, along with the expresso, and mix on a medium speed until fully incorporated |
| 7. | Still on a medium speed, add in the flour mixture until mixed through |
| 8. | Divide the mixture into two tins. Bake for 25 minutes in the centre of the oven until a skewer comes out clean |
| 9. | Cool in the tin for 5 minutes, then turn out, peel away the parchment, and leave to cool fully on a cooling wrack |
| 10. | Once cooled, wrap in cling film and place in the fridge for 1 hour to firm it up. This will help you cut each layer horizontally, making a total of four layers |
| 11. | Once cooled, wrap in cling film and place in the fridge for 1 hour to firm it up. This will help you cut each layer horizontally, making a total of four layers |
| 12. | Take the cooled ganache and beat with a wooden spoon until it is spreadable. If too soft, thicken with a little icing sugar. If too hard, microwave for a few seconds at a time, stirring until desired consistency is reached. |
| 13. | Spread a spoonful of the ganache between each of the four layers, then spread the rest on the top and sides. Dust with a little cocoa powder or grated dark chocolate. Leave in a cool place, but not the fridge, until ready to serve |
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