Ultimate chocolate cake

Ultimate chocolate cake

• 200g good quality dark chocolate , about 60% cocoa solids
  
• 200g butter , cut in pieces
  
• 1 tbsp instant coffee granules
  
• 85g self-raising flour
  
• 85g plain flour
  
• 1⁄4 tsp bicarbonate of soda
  
• 200g light muscovado sugar
  
• 200g golden caster sugar
  
• 25g cocoa powder
  
• 3 medium eggs
  
• 75ml buttermilk (5 tbsp)
  
• grated chocolate or curls, to decorate
  

FOR THE GANACHE

• 200g good-quality dark chocolate , as above
  
• 284ml carton double cream (pouring type)
  
• 2 tbsp golden caster sugar
  

1. Butter a 20cm round cake tin (7.5cmdeep) and line the base. Preheat theoven to fan 140C/conventional 160C/gas 3. Break the chocolate in pieces intoa medium, heavy-based pan. Tip in thebutter, then mix the coffee granules into125ml/4fl oz cold water and pour into thepan. Warm through over a low heat justuntil everything is melted - don't overheat.Or melt in the microwave on Medium forabout 5 minutes, stirring half way through.
   
2. While the chocolate is melting, mixthe two flours, bicarbonate of soda,sugars and cocoa in a big bowl,mixing with your hands to get rid ofany lumps. Beat the eggs in a bowland stir in the buttermilk.
   
3. Now pour the melted chocolatemixture and the egg mixture into the flourmixture, stirring just until everything iswell blended and you have a smooth,quite runny consistency. Pour this intothe tin and bake for 1 hour 25-1 hour 30 minutes - if you push askewer in the centre it shouldcome out clean and the topshould feel firm (don't worry if it cracks abit). Leave to cool in the tin (don't worry ifit dips slightly), then turn out onto a wirerack to cool completely.
   
4. When the cake is cold, cut it horizontallyinto three. Make the ganache: chop thechocolate into small pieces and tip into abowl. Pour the cream into a pan, add thesugar, and heat until it is about to boil.Take off the heat and pour it over thechocolate. Stir until the chocolate hasmelted and the mixture is smooth.
   
5. Sandwich the layers together with justa little of the ganache. Pour the rest overthe cake letting it fall down the sides andsmoothing to cover with a palette knife.Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
   

------------------------


http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake










:@: