Just one slice of this heavenly cake will combat any chocolate craving. But then there’s the problem of stopping at just one…
1 hour 15 mins + cooling time
WHAT YOU’LL NEED
Cake 2/3 cup cocoa | ½ cup hot water | 1 cup buttermilk (or 1 cup milk and 2 tsp vinegar) | 125g butter at room temperature | 1 cup sugar | 2 eggs |1 tsp vanilla essence | 1 3/4 cups self-raising flour, sifted | 1 tsp bicarbonate of soda | 1 pinch of salt Ganache 300ml thickened cream | 250g chocolate (dark, milk or white) broken into squares To Decorate 2 200g packets Tim Tams | 1 200g packet Maltesers
WHAT TO DO
- In a small bowl, mix hot water with cocoa until smooth. In another small bowl mix vinegar with milk if using instead of buttermilk.
- Preheat oven to 180°. If using a fan-forced oven lower the temperature to 170ºC so the cake doesn’t rise too fast.
- Grease a 20-25cm round deep cake tin and line the bottom with baking paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla, lastly chocolate mixture and milk alternately with sifted dry ingredients. Give the mixture a good beat for 30 seconds to remove any lumps.
- Scrape mixture into cake tin and smooth the top. Bake for 35-45 mins in the centre of the oven, or until a skewer inserted in the middle comes out clean. Cool 10 minutes in tin then turn out and cool completely.
- Heat cream in a small saucepan until just boiling then remove from the heat and add the chocolate squares. Stir to dissolve then cool until thick enough to spread all over the cake.
- Spread Chocolate Ganache all over the sides and top of cake then stick the Tim Tams around the outside of the cake and top with Maltesers
Don’t overcook this cake as you want it to be moist and fudgey.
Recipe Linda Peek @ Café Cat