Double Chocolate fudge Cake with Caramel Chocolate Ganache
Sat, 13 August 2022
- 230g self-raising flour
- 30g cocoa powder
- 1 tsp of bi carbonate soda
- 280g caster sugar
- 30g golden syrup
- 4 whole eggs
- 10g coffee extract
- 280g sunflower oil
- 200g low fat milk
- 250ml cream
- 1 tsp vanilla extract
- Pinch of sea salt
- 200g dark chocolate
- 150g caramel sauce
- 60ml whipping cream
- 20 ml water
- 60g caster sugar
20g unsalted butter
1. Grease and line two 9-inch cake rings. Preheat the oven to 170C.
2. Sift together the self-raising flour, cocoa powder and bi carbonate soda and leave to one side.
3. In a clean mixing bowl add the sugar, golden syrup, coffee extract and eggs. I would suggest using either a stand mixer or handheld mixer for this stage. Whisk together all the ingredients while slowly pouring on the sunflower oil. Continue whisking until all the oil has been added and emulsified. If the oil is added too quickly the mix may split.
4. Add the whisk egg mixture to the flour and cocoa powder. Fold everything together.
5. Slowly add the milk to produce a smooth cake batter (this is a wet mix so do not worry)
6. Divide the cake mix between the two prepared cake rings. Each cake ring will take approximately 600g of cake mix. Place into the preheated oven and bake for 35 to 40 minutes.
7. Once baked remove the cakes from the oven and invert turn the cake ring upside down onto a clean baking tray lined with parchment and allow to cool. By turning the cake upside down this prevents the cake from sinking and shrieking in at the sides.
Caramel Chocolate Ganche
8. Put the cream, and vanilla extract into a saucepan and simmer gently to allow all the flavours to infuse.
9. Place the chocolate in a clean bowl. When the cream comes to the boil pour the hot cream over the chocolate along with the sea salt and allow to sit for 1 minute. Combine the chocolate and cream together to make a ganache.
The chocolate should be smooth and silky. The ganache is best made the night before. If allowed to set at room temperature over night the ganache will be the perfect consistency to ice the cake.
10. While the chocolate is still warm add the caramel sauce and stir in until fully incorporated
11. Pour the cream into a saucepan and warm gently. Place the sugar and water into a separate saucepan on a medium heat and stir until the sugar has dissolved. Once the sugar has dissolved do not stir the sugar and cook to a light golden caramel colour. Off the heat pour in the warm cream and stir, careful as the mix may bubble up. Return the saucepan to the heat and continue stirring until smooth. Remove from the heat, cool slightly and whisk in the butter. Allow the caramel to cool
12. To finish the cake generously top one cake with caramel ganache. Place the second cake on top with its base side facing up. By having the base side facing up you will have a flat surface upon which to ice.
13. Top the cake with more caramel chocolate ganache and decorate as you wish.