Chocolate Bundt Cake with Chocolate Ganache and Salted Caramel Sauce

Chef: Aisling Larkin

 

Serves 12 

Ingredients 

Large Chocolate Cake 

270g self raising flour 

90g cocoa 

330g margarine ( soft tub spreadable ) 

450g castor sugar 

5 medium eggs 

90mls buttermilk 

2 tbsp vanilla extract 

½ tsp salt 

Chocolate Ganache 

150mls fresh cream 

150g chocolate ( dark or salted caramel dark ) 

Whiskey Caramel Sauce 

100g castor sugar 

60mls water 

45g butter

30mls cream 

15mls Irish Whiskey 

1/2 tsp sea salt 

To Garnish 

3 fresh figs 

Springs of rosemary 

Slices dehydrated orange 

Method

Chocolate Cake 

• Preheat the oven to 175?. Using a pastry brush and soft real butter, paint the inside of the bundt tin with the butter. Then sieve in a light layer of cocoa. Move and tap it around the inside of the tin until a fine layer of cocoa covers every bit of the cake. 

• Cream the margarine and sugar for about 5 minutes until soft, whipped and aerated a little. 

• Sieve in the flour and cocoa. Turn the mixer on to a low speed and combine.

• As the beater moves slowly, crack in the eggs and combine, then slowly add in the butter milk. Once all combined do not over-beat. 

• Using a spatula pour the mixture in to the bundt tin and bake for 50-60 mins. 

• As the cake bakes, make the chocolate ganache and the salted caramel sauce. 

• Test with a skewer. If the cake crumb comes out dry on the skewer. It is cooked. Allow to cool in the tin for 15 minutes and then invert on to your serving plate. 

• Pop little sheets of parchment under the cake, while decorating. 

• Drizzle with the chocolate ganache and then the whiskey salted caramel sauce. 

• Garnish with dehydrated oranges, figs and springs of rosemary. 

• Sieve icing sugar on top and serve. 

Whiskey Caramel Sauce 

• In a large saucepan, heat the sugar and water and allow to bubble for 5 minutes. 

• Don’t stir but swirl until the liquid turns a light amber colour. Lift off the heat and add the butter and whisk until combined. 

• Add in the whiskey, the cream and the salt. It will steam and splutter quite a bit but just keep whisking until it is smooth. Store in a sterilised glass jar. 

Chocolate Ganache 

• Warm the cream in a small saucepan. Melt the chocolate in and allow to sit and set a little.