Well having been a long time admirer of the genius that is Katherine Sabbath, I knew that it was only a matter of time before I plucked up the courage to attempt something involving dripped chocolate ganache. Her cakes are unbelievable and just stunning!
Now the boy was seriously overdue a haircut and my gorgeous friend Becky was booked in to come over and tackle it for us. One thing you need to learn about me is that when I hear that people are coming over I don’t think “gosh, I really must tidy up” nor do I think “now’s the time to catch up on all that housework”, no I hear “lets distract them from my slovenly ways with baked goods”.
It’s a genius plan and one that I have used for many years now (not a fan of housework)
So with all this in mind I developed the Double Chocolate Indugence Cake.
- 275g plain flour
- 3 tbsp cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 215g caster sugar
- 3 tbsp golden syrup
- 1 tsp vanilla extract
- 225ml rapeseed oil
- 225ml milk
- 600ml double cream
- 400g white chocolate
- 200g plain chocolate
- 100g white chocolate
- a few strawberries (we ended up using just 4)
- Pre-heat your oven to 140°c and grease and line 2 x 8″loose bottom round cake tins (I’ve started using coconut oil for greasing my tins and it’s brilliant)
- Sift all of the dry ingredients for the cake into a large mixing bowl and then mix together.
- Make a well in the centre of the dry ingredients and add all the other cake ingredients. Mix until smooth, then pour into the prepared cake tins and bake in the oven for 40-45mins
- Take the cakes out of the oven when done and leave to cool for 10 mins, then remove from their tins and cool completely.
- Whilst you are waiting for the cakes to cool you can make the white chocolate ganache to fill and cover the cake, so break up 400g of white chocolate into small pieces and put in a large heatproof bowl.
- Gently heat 400 ml of double cream in a saucepan over a medium heat until just before boiling
- Pour the hot cream onto the chocolate and stir until the chocolate is completely melted and leave to cool
- Once cooled you then need to whip this up so use an electric whisk or stand mixer if you have one and whip until light and fluffy.
- Spread 1/3 of the ganache on top of one of the now cooled sponges and place the other on top, then cover both completely in the rest. Put it all in the fridge to cool and set.
- Now to make your second ganache! Exactly the same method as before just no need to whip it up afterwards, so warm your remaining 200ml of double cream in a pan and pour this over the broken up 200g of plain chocolate. Mix and leave to cool
- Whilst it’s cooling make the strawberries! This is so simple that Jonathan did it all himself!
- Break up 100g white chocolate and put in a microwave proof bowl. Put the bowl in the microwave and heat on full power for 15 secs. Take out and stir (even if it looks like you’re stiring for no reason, still stir!). Microwave again for 15 secs take out and stir. Keep repeating the process and eventually you’ll find that it’s all completely melted
- Dip your strawberries into the chocolate (or ask your 9 year old to do this for you) and just leave them to dry on a piece of greaseproof paper
- By now the plain chocolate ganache should be at room temperature. Take your cake out of the fridge and spoon ganache over the top of the cake allowing some of it to drip over the side of the cake. When you’re happy with it place the set strawberries on top of the cake and pop the whole thing back in the fridge until set.
- Eat and enjoy!