[11:45] Stacey Wee

Your Ultimate Chocolate Cake Recipe

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If you grew up reading Roald Dahl books as a child, Matilda was surely one of your favourites. One of the iconic scenes from that book was when protagonist-and-villian of the book Miss Trunchbull challenged a portly, cheeky student named Bruce Bogtrotter to finish an entire chocolate cake as punishment for stealing a slice. Here’s an excerpt from that chapter – just imagine the cake as you read it!

“There you are, cook,” the Trunchbull cried. “Bogtrotter likes your cake. He adores your cake. Do you have any more of your cake you could give him?” “I do indeed,” the cook said. She seemed to have learnt her lines by heart. “Then go and get it. And bring a knife to cut it with.” The cook disappeared. Almost at once she was back again staggering under the weight of an enormous round chocolate cake on a china platter. The cake was fully eighteen inches in diameter and it was covered with dark-brown chocolate icing. 

The particular imagery of this luscious, huge chocolate cake has sparked the imagination of bakers around the world and today, we bring you a chocolate cake recipe that would make Bruce Bogtrotter proud. It is a three-layer chocolate sponge cake with rich dark chocolate ganache, in between layers of cherry jam and topped with fresh cherries (if you so desire). Moist, decadent, and perfect for a celebratory occasion (like momentarily defeating Miss Trunchbull) – shall we get started?

INGREDIENTS

This cake was made using Chef XL Titanium and serves 12.

For the cake:

  • 9 room temperature eggs
  • 525g self-raising flour
  • 525g caster sugar
  • 525 salted butter, softened
  • 22g baking powder
  • 1 jar of cherry jam

For the butter icing frosting:

  • 200g milk chocolate (finely chopped. Our tip for chopping chocolate – always use a knife with a serrated blade and chop with the mid-section of the knife)
  • 400g butter, softened
  • 800g icing sugar
  • 120g cocoa powder
  • 60m milk

Ganache

  • 150ml double cream
  • 150g dark chooclate (in small pieces)
  • Fresh cherries and chocolate pieces (to decorate – optional)

METHOD

Making the chocolate sponge and icing:

  • Pre-heat oven to 180C
  • Grease and line 2 x 20cm cake tins.
  • Fit the K-Beater bowl tool onto your kitchen machine and put all the cake ingredients in the mixing bowl. Combine them at a low, steady speed, with the splash guard on.
  • Increase speed to medium setting and beat for 4-5 minutes. During this time, stop the machine to scrape down the sides of the bowl to ensure all of the ingredients are combined. If the mixture looks too thick, add a few tablespoon of hot water to loosen.
  • Divide the cake mixture equally into the three cake tins and put in the oven for 45 – 50 minutes or until a skewer inserted in the middle comes out clean. You should ensure that the tins go in at the same ‘level’ in your oven, otherwise they might not bake equally.
  • Remove the cakes from the oven and cool completely before removing from the tins. When cool, carefully slice the domed tops off each cake so the cakes are level. You should use a large knife for this.
  • To make the chocolate buttercream icing, melt the milk chocolate pieces in a bowl set over a pot of simmering water. Stir occasionally. Take off the heat to cool until just warm.
  • Put the butter in the mixing bowl, attach the creaming beater and beat on high speed for 2 minutes. Then, on a medium speed, add the icing sugar and cocoa powder a little at a time. Once combined, turn the speed down to low and slowly add the milk.
  • Pour the cooled melted chocolate into the butter mixture, and when completely combined, turn the speed up to high and beat for 5 minutes until the frosting is light and fluffy.

Time to build the cake!

  • Spread jam on top of each sponge. Then, spread an even layer of the chocolate buttercream icing onto each sponge and place the sponges on top of each other.
  • With the remaining butter icing, spread around the sides of the cake, completely covering the three layers – including the top.
  • Put the whole cake in the fridge for about 20 minutes to allow the icing to crust over. While you’re waiting for the cake to cool –

Making the ganache:

  • To make the ganache, stir the double cream and chocolate pieces together in a heavy pan over medium heat. Stir constantly until the chocolate starts to melt. At this point, remove from heat and continue to stir as the residual warmth melts the chocolate completely. Pour the ganache into a glass bowl to cool until just warm.

Lastly, bringing it all together:

  • Pour the ganache over the cold cake so that it just trickles over the edge of the cake. Start from the middle and do it slowly so it pools over the side. Decorate with cherries, chocolate, berries, or anything you want!

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