-
Ganache Frosting
-
200 g Chopped Dark Chocolate
-
180 ml cream
-
Cake
-
100 g Chopped Dark Chocolate
-
250 g flour
-
30 g Cocoa powder
-
180 g castor sugar
-
1 ml salt
-
7,5 ml Bicarbonate of Soda
-
2 eggs
-
5 ml vanilla extract
-
100 ml Sunflower Oil
-
15 ml White Vinegar
-
180 ml Hot Coffee
-
Syrup
-
80 ml castor sugar
-
60 ml water
Serves 10.
TO MAKE THE FROSTING:
- Bring the cream to a boil and pour over the chopped chocolate. Stir to dissolve the chocolate and allow to cool completely.
- When the cake is ready to be frosted, transfer the ganache to a mixing bowl. Use a whisk attachment on your electric beater and beat till light in colour, smooth and fluffy. Spread on top of the cake.
TO MAKE THE CAKE:
- Preheat the oven to 170°C and grease and line a loaf tin with baking paper.
- Melt the chocolate on a low setting in the microwave or in a double boiler.
- Sieve together the flour, cocoa powder, castor sugar, salt and the bicarbonate of soda.
- In another bowl mix the 2 eggs with the vanilla extract. Add the oil and vinegar and mix well. Add the dark melted chocolate and mix to combine. Lastly add the hot coffee and mix well.
- Add the dry ingredients to the egg and chocolate mixture and mix to make the batter Do not overmix.
- Bake for ±40 minutes, until cooked.
- Let it cool a little before removing from pan. Cut the top to make it flatter and poke holes through the cake with a toothpick or skewer before drizzling over the syrup. Cool completely before frosting.
TO MAKE THE SYRUP:
- Boil the water and sugar together for a minute.
