Here is a cake that always delivers on taste, I have never had a negative comment about this recipe as it is so moist and tasty and is perfect for any occasion. The only thing I found tricky this time I made it was the ganache, as I made the mistake of using double cream instead of single cream and every time I do it I manage to split the mixture!
Once I tried again with single cream it worked, but you just have to remember to very slowly heat the cream and chocolate and watch as you mix it for the right consistency. I wanted to adapt the recipe to add the cherry syrup as I love the combination of chocolate and cherry and it works so well as it is so subtle. I used raspberries and cream in the centre of the cake but it works just as well with fresh (or tinned) cherries too. As the cake contains fresh cream store in the fridge. You can also adapt the recipe to make a large tray bake style cake and serve into squares which works particularly well for school bakes as you can cut into bite sized portions for the children.
It’s nice to have a no-fail chocolate cake ready to make for any occasion, and this is mine as it can be adapted in a number of ways and is so tasty, if you prefer the richer taste of dark chocolate just swap the milk chocolate for a high cocoa percentage of dark chocolate, or try it with milk chocolate only. It’s good to have quite a thick layer of ganache on the cake and a tip for getting this finish is to let the ganache cool slightly before pouring over the cake.
- 180g Milk chocolate broken into pieces
- 1005 Dark chocolate broken into pieces
- 7 eggs – 6 separated
- 2-3 Tablespoons Cherry Syrup (I used Monin Black Forest Cherry Syrup)
- 215g caster sugar
- 165g Ground almonds
- 200ml Whipping cream
- 140g Raspberries
- 110ml Single Cream
- 60g Milk chocolate
- 60g Dark chocolate
- First pre-heat the oven to gas mark 4 / 180C and line and grease a loose-bottomed baking tin with a little butter and baking paper.
- Melt the milk and dark chocolate in a heat proof bowl over a small pan of just simmering water, taking care not to overheat.
- Set the melted chocolate aside while you get on with whisking the egg whites in a large bowl until they are stiff.
- Next whisk the egg yolks and the whole egg adding in the caster sugar until pale and fluffy.
- With the food mixer on whisk the egg yolk and sugar mixture adding in the ground almonds, melted chocolate and 1 spoon of the whisked egg whites.
- Once combined and using a metal spoon very carefully fold in the remaining whisked egg whites, taking care not to knock too much air out of the egg whites.
- Add to the prepared cake tin and bake in the oven for 45 minutes, then remove from the oven and cool in the tin for 10 minutes before transferring the cake to a wire rack to cool completely.
- While the cake is cooling you can make the ganache by adding the single cream and the milk and dark chocolate to a heatproof bowl over some just simmering water, stir until melted taking care not to over heat.
- Once the cake has cooled whip the cream and carefully cut the cake evenly into two, and spread the cream with a spatula adding raspberries or cherries before placing the top layer back on the cake.
- Heat the Cherry Syrup slightly and brush over the entire cake before pouring over the chocolate ganache letting it run down the sides to cover. Once covered leave to set and serve with some edible gold leaf and fresh fruit.