Rich moist, chocolate cake, sandwiched together with a creamy dark chocolate ganache, and topped with white chocolate drizzles.
I have been seeing a lot of pictures of delicious looking super chocolaty cakes on Pinterest and Tumblr recently, so I thought I would make one myself! I have never found a chocolate recipe that I absolutely love, so I decided to have a go at making up my own.
I’ve used a basic victoria sponge recipe, but included a few extra ingredients that make this a really moist and rich chocolate cake. Golden syrup in place of the caster sugar makes the cake more sticky and pudding like in consistency, and using both cocoa powder and melted chocolate produces a cake that is extra rich!
I was really happy with how this cake turned out, it is every bit as rich, moist and satisfying as I hoped. It makes a great after dinner treat, and would even make a lovely occasion cake if it was decorated a little more professionally!
Variations: Add some coffee into the cake mix to make a mocha cake, or use a white/milk chocolate ganache, to make the cake a bit sweeter.
- 225g Butter
- 150g Caster Sugar
- 75g Golden syrup
- 4 Eggs
- 50g Cocoa Powder
- 175g Self Raising Flour
- 100g Dark Chocolate – melted
- 2 Heaped tbsp’s of Crème Fraîche
- 4tbsp Milk
The Dark Chocolate Ganache
- 75ml Double cream
- 200g Dark chocolate
100g White Chocolate – melted
Pre-heat the oven to 180°C, and prepare two 20cm round cake tins.
Cream together the butter, sugar and golden syrup until light and fluffy.
Slowly beat in the eggs, one at a time.
Fold in the cocoa powder and then the flour.
Fold in the melted chocolate until fully incorporated.
Spoon in the crème fraîche and milk. Fold in gently, making sure not to remove all the air.
Spoon equal amounts of the mixture into the prepared cake tins and make sure the mixture is level.
Bake in the pre-heated oven for 20-25 minutes
Leave to cool on a wire rack before assembling.
The Chocolate Ganache:
Warm the cream in a pan over a low heat.
Once the milk is hot, take the pan off the heat, and break in the dark chocolate. Mix until all the chocolate has melted.
Spoon half the ganache over one of the sponges, place the next sponge on top, and then spread the rest of the ganache over the top layer of cake.
Drizzle the melted white chocolate over the top of the cake.
Once the ganache and white chocolate are set, the cake is ready to serve!
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