Chocolate Fudge Cake with Red Berry Ganache

By vealam

Ingredients

• Chocolate Fudge Cake:
• 250 g butter, chopped
• 200 g dark chocolate, chopped
• 1 cup castor sugar
• 1/3 cup cocoa powder, sifted
• 2 cups, cold water
• 2 eggs, lightly beaten
• 1 1/2 cups plain flour, sifted
• 1 cup self-raising flour, sifted
• Fresh Strawberries and Raspberries, to decorate
• Pink Sprinkles, to decorate
• Red Berry Ganache:
• 10-12 Strawberries and/or Raspberries (I used a mix), cleaned and hulled (fresh or frozen)
• 100 g white chocolate, roughly chopped
• 1/3 cup thickened or heavy cream
• 2-3 drops of pink food colouring (optional)

Details

Servings 6
Adapted from sugaretal.com

Preparation

Step 1

Preheat oven to 160 degrees C. Lightly grease a 20 cm bundt cake pan.

Place butter, chocolate, sugar, cocoa and 2 cups cold water in a saucepan over medium heat. Cook, stirring, for 8 to 10 minutes or until melted and smooth (do not boil). Remove from heat. Cool for 20 minutes.

Add eggs. Whisk to combine. Add plain flour and self-raising flour. Whisk until smooth. Pour into prepared pan. Bake for 40-50 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 20 minutes. Turn out onto a wire rack to cool completely.

To make the ganache: Puree and strain the berry mixture to discard seeds. Combine chocolate and cream in a heatproof bowl and place over a saucepan of simmering water (don’t let the bottom of the bowl touch the water). When chocolate is about halfway melted, remove bowl from pan. Stand, stirring occasionally, until chocolate has melted and mixture is smooth. Add the strained berry puree and stir till well blended. Add food colouring if using. Cool for 10 minutes and pour over the cake. Ganache will thicken and set on cooling. Top with fresh berries and decorate with sprinkles.