rich chocolate cake wé creamy vanilla

By foodiva

Ingredients

• For the Cake:
• Rich Chocolate Cake with Creamy Vanilla Filling and Ganache
• filling adapted from here
• 45 g dark chocolate, chopped
• 180 ml strong brewed coffee, hot
• 320 g caster sugar
• 180 g plain flour
• 90 g cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 eggs (about 55g each)
• 90 ml grape seed oil
• 180 ml buttermilk
• 1 teaspoon vanilla extract
• For the Filling:
• 125 ml full cream milk
• 2 tablespoons plain flour
• 1 teaspoon vanilla extract
• 115 g unsalted butter
• 115 g caster sugar
• For the Ganache:
• 125 g dark chocolate, chopped
• 125 ml thickened cream
• 10 g unsalted butter

Details

Servings 1
Adapted from milk-and.blogspot.com.au

Preparation

Step 1

Come over and I'll make us some coffee. We can sit and look out at the garden and talk about stuff. We'll laugh, we'll cry a little and we'll eat cake. Won't it be fun?

Make the Cake:

Preheat the oven to 160C. Grease and line two 20cm round cake pans with baking paper. Set aside.

Put the chopped chocolate into a heatproof bowl and pour the hot coffee over it and stir until the chocolate has melted. Leave to cool slightly.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, salt together and add the sugar.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs for 2 minutes. Add the oil, buttermilk and vanilla and mix to combine. With the mixer on low, add the eggs and mix to incorporate. Gradually add the dry ingredients and beat on low until just combined.

Pour the batter evenly into the prepared pans and bake for 30 - 35 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave the cakes to cool completely in the pans.

Make the Filling:

Put the milk in a small saucepan and whisk in the flour. Whisk until smooth, then put the pan on a low heat. Continue whisking until the mixture becomes very thick. Remove from the heat and leave to cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together for about 8 - 10 minutes. You want the sugar to dissolve. To test, dip a finger into the mixture and rub it between the tips of your finger and thumb. If there's any graininess, continue to beat until it's gone. Add the cooled milk mixture and vanilla and beat until it resembles whipped cream.

Make the Ganache:

Put the chopped chocolate into a heatproof bowl. Set aside.

Put the cream and butter into a small saucepan, bring it to a boil, then pour it over the chopped chocolate. Leave for 2 minutes, then stir until smooth. Leave to cool to a pouring consistency.

Pour the ganache over the top of the cake, letting it drip seductively over the edges.

The measurements I have given are the exact measurements I used to make my cake.

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