Chocoholic Dream Cake

Rich moist, chocolate cake, sandwiched together with a creamy dark chocolate ganache, and topped with white chocolate drizzles.

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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!

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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.

Ingredients:

The sponge:

  • 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

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To Make:

 

The sponge:

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.

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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.

Assembling:

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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Recipes you may also like:

Valentines Day Cherry Marshmallow Brownie Sandwiches 

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Orange, Olive Oil and Ground Almond Cake

Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.

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This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.

The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!

Variations: This cake could be made with any other citrus fruit such as Lemon

Ingredients:

The Cake

  • 4 Eggs
  • 220g Caster Sugar
  • Zest and Juice of two Large Oranges
  • 100g Olive Oil
  • 150g Ground Almonds
  • 100g Self Raising Flour
  • 1 tsp Baking Powder
  • 100g Melted Butter

The Filing:

  • 250g Mascarpone Cheese
  • 50g Icing Sugar
  • 220g Orange Curd

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To Make:

Preheat the oven to 180 °C and prepare two 20cm cake tins.

Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.

Stir the orange juice and zest.

Fold in the olive oil, and then the ground almonds, 75g at a time.

Fold in the flour and baking powder, and then the melted butter.

Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.

Cool completely on a wire rack before assembling.

Once the cake is cool, mix the icing sugar into the mascarpone cheese.

Cut either one or both sponges into two, to make either a three or four layered cake.

Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.

Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!

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Recipes you may also like:

Double Chocolate Orange Curd Layer Cake

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Spiced Orange and Earl Grey Tea Loaf

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Spiced Orange and Earl Grey Tea Loaf

Moist Loaf Cake Flavoured with Fragrant Spiced Orange Jam and Earl Grey Tea, Smothered in Citrus Spiced Orange Syrup.

DSC04121 I came up with this recipe as a way of using my spiced orange jam to favour a cake. I have always liked the idea of a marmalade tea loaf, but find it too bitter, so I thought my Orange jam might be a great alternative.

I have also recently discovered a love of tea, and I have been really keen to try incorporating a tea flavour into some of my cooking, so I’ve killed two birds with one stone in this recipe!

I was worried that the flavours might be a bit overpowering together, but they actually complement each other perfectly, and the syrup makes the sponge perfectly moist. It has had approval all round from my friends and family who have tried it!

Variations:

A lemon Drizzle Version of this cake would be a great alternative – just add lemon juice and zest to the cake, and make an earl grey and lemon syrup to drizzle over the top.

Substituting the Orange jam for Apricot would work well.

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Ingredients:

 

For the Cake:

  • 3 Eggs
  • 200g of Caster Sugar
  • 100g Spiced Orange Jam
  • Zest and juice from 1 Orange
  • 350g Self Raising Flour
  • 200g Melted Butter
  • 120ml of Very Strongly Brewed Earl Grey Tea

For the Orange Syrup Topping:

  • 100g Spiced Orange Jam
  • 1tbsp Honey
  • Zest and Juice from ½ an Orange
  • 100ml Very Strongly Brewed Earl Grey Tea

The Cake:

Prepare a 23 by 13cm loaf tin and preheat the oven to 170°C

Whisk together the eggs, sugar and jam for a few minutes until very light and fluffy.

Fold in half the flour and then half the earl grey tea, repeat until all the four and tea are incorporated.

Fold in the melted butter and orange juice.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 1 – 1 ¼ hours. Check the cake after 1 hour, if it is not cooked though, cover in foil and bake for a further 15-20 minutes.

Once cooked though, remove the cake from the tin and leave to cool on a wire rack.

Use a skewer to pierce holes ¾ of the way into the cake, to allow the syrup to penetrate the sponge

Meanwhile, make the orange syrup topping:

Combine all ingredients in a small pan over a high heat and boil vigorously for a few minutes.

Spoon over the warm loaf cake making sure the whole surface is covered.

Once all the liquid has been absorbed, it is ready to serve. Delicious with a nice cup of Earl Grey tea!

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Related Recipes:

Spiced Orange Jam

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Double Chocolate Orange Curd Layer Cake

Three Chocolate Genoise Sponges layered with Tangy Seville Orange Curd and Sweet White Chocolate Cream, finished with a Dark Chocolate Topping.

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 Having made three jars of Seville orange curd last week, even after giving one away as a present, I was struggling to use up the remaining jars, so decided it would be best used as some sort of sponge filling. You can’t beat chocolate and orange as a flavour combination so I decided on a chocolate sponge cake layered with my orange curd and some white chocolate cream, to balance the curds bitter tang.

Variations:

 You could swap the white chocolate cream for dark chocolate if you think it will be too sweet for you, or change the orange curd to another fruit jam or curd of your choice, cherry or raspberry would work well!

Ingredients: Makes about 12 slices

Chocolate Genoise Sponge:

  • 6 Eggs
  • 190g Flour
  • 3tbsp Cocoa Powder
  • 190g Caster Sugar
  • 40g Butter (melted)

White Chocolate Cream Filling:

  • 200g White Chocolate
  • 200ml Double Cream

Dark Chocolate Topping:

  • 200g Plain chocolate
  • 50ml Double Cream
  • 25g Butter

One 220g jar of Seville Orange Curd

To make:

Chocolate Genoise Sponge:

 Preheat the oven to 180°C and line a rectangular tin (about 35cm x 25cm x 2cm) with baking paper.

Whisk together the eggs and sugar in a large heatproof bowl for a few minutes until light and fluffy

Place over a pan of simmering water and continue to whisk until it has tripled in volume

Take off the heat and continue to whisk until the mixture resembles meringues at ‘soft peak’ stage, so the mixture should cling to the whisk and leave a visible trail as it drops off into the bowl.

Gently fold in the flour and cocoa powder with a metal spoon and then fold in the melted butter.

Spread 1/3 of the mixture into the prepared baking tin and cook in the preheated oven for 8-10 minutes. Repeat with the rest of the mixture to produce 3 rectangular sheets of chocolate sponge. (You could also cook all the mixture in one tray and slice it into three sponges once cooled, you would just need to increase the cooking time to around 14 minutes)

White Chocolate Cream Filling:

Whilst the sponges are cooling, you can make the white chocolate filling

Melt 200g of white chocolate over a pan of simmering water

Whisk up 200ml of double cream until it forms soft peaks

Pour in the melted chocolate and continue to whisk until combined.

Dark Chocolate Topping:

Heat the butter and cream in a small plan over a low heat until melted

Break the chocolate into small chunks and add to the butter and cream mixture

Continue to heat until the chocolate has completely melted.

Assembling:

Use one of the chocolate sponges as the base of the cake. Spread over ½ a jar of Seville orange curd, and then ½ of the white chocolate cream.

Lay the next sponge on top, and then add the remaining orange curd and white chocolate cream.

Add the final layer of cake and smooth over the dark chocolate topping.

Chill the cake in the fridge until the topping is set.

Cut the cake into 12 individual slices and serve.