Paradise chocolate cake
This is one of those wicked, indulgent cakes that is perfect for chocoholics! As it is a deep cake, it is advisable to serve this in small slices, but feel free to have a second slice on a special occasion!
Ingredients
For the cake
- 200g/7oz baking spread, straight from the fridge, plus extra for greasing
- 120²µ/4½´Ç³ú dark chocolate, broken into pieces
- 30g/1oz cocoa powder, sifted
- 4 tbsp boiling water
- 3 large free-range eggs
- 100²µ/3½´Ç³ú caster sugar
- 100²µ/3½´Ç³ú light muscovado sugar
- 175g/6oz self-raising flour
- 2 tbsp milk
- 2 tbsp apricot jam, warmed
For the ganache icing
- 200g/7oz double cream
- 200g/7oz dark chocolate, broken into pieces
For the decoration
- 100²µ/3½´Ç³ú dark chocolate, broken into pieces
- 200g/7oz Belgian white chocolate, broken into pieces
- icing sugar, to dust
Method
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray.
To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.
Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack.
To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.
When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes.
To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes.
Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve.
Recipe Tips
This cake can be made a day ahead and iced on the day. The un-iced cake freezes well.