When we fancy whipping up a chocolate cake or cupcake we’ll usually use our standard chocolate cake recipe.
But as is so often the case, I needed something stronger after a long week of no sleep and toddlers who refuse to let you put their shoes on when you really need to leave the house (then scream the car down when you dare to take them out without shoes*)
If a more grown-up chocolate cake is needed, this one is perfect! Almost Torte-like in texture, it’s perfect for an occasion or a pudding for a big family lunch.
You will need a 9″ cake tin lined with baking paper.
For the cake
- 200g chopped dark chocolate
- 200g butter
- 4 eggs
- 200g caster sugar
- 70g plain flour
- 50g ground almonds
For the white chocolate ganache
- 150g white chocolate
- 150ml double cream
- 150g sliced strawberries (optional)
- 50g milk chocolate
Preheat the oven to 180°C gas Mark 4.
The first part is a grown up job but as it involves plenty of chocolate you shouldn’t worry about kiddies loosing interest;
Set a small pan of simmering water on the hob and pop a bowl on top -add the dark chocolate and butter and stir until melted – remove from the heat while you carry on with the next bit.
In a large bowl, whisk the eggs and sugar until thick and frothy (approx 5 minutes). My 3 year old loves a whisk and is confident with an electric hand whisk but if your baking with very little ones this may be a grown up job.
We never normally use a stand mixer but had my mother’s on loan this weekend and what a revelation! Almost felt like cheating; if you have one let the mixer whisk the eggs while you melt the chocolate.
Stir the egg mixture into the melted chocolate with a metal spoon until just combined then gently add the flour and almonds.
Pour into the cake tin and bake for 30 minutes or until springy when touched in the centre.
While the cake is baking you can crack on with the ganache.
Break up the white chocolate (don’t worry if your little chef eats a lot of chocolate during this process. I’ve found it unavoidable) and pop into a microwave safe bowl. Melt in the microwave using short bursts of 10 seconds and stirring in between.
Once melted stir in the double cream until well combined and pop in the fridge to chill.
When the cake is cool gently remove from the tin and peel off the baking paper.
Top with the white chocolate ganache and sliced stawberrys.
Melt the milk chocolate by popping into a microwave safe bowl and using short bursts of 10 seconds as you did with the white chocolate.
Drizzle over the top of the cake and you’re good to go!
*we didn’t need to leave the car so I’m confident shoes weren’t actually necessary.