Heavenly Dark Chocolate Gateau Recipe
As a self confessed chocoholic, it occurred to me that this didn't particularly come across on any of my hubs. So, I decided that I had to share my favourite recipe for a Heavenly Dark Chocolate Gateau.
Definitely not a recipe for those who are watching the calories, this combines double cream with dark chocolatey goodness, and that's just for the icing! It is perfect as a gift or just as a treat- served warm with some cream it is the BEST!
If you are prepared for a chocolate overload, then proceed to follow this recipe...
- 100g Dark Chocolate (70% cocoa)
- 150g Dark Chocolate (50% cocoa)
- 300ml Double Cream
- 275g Caster Sugar
- 225ml Sunflower Oil
- 250g Self-raising Flour
- 225ml Semi-skimmed Milk
- 4 Level tbsp Cocoa Powder
- 1.5 tsp Bicarbonate of Soda
- 3 tbsp Honey
- 3 Medium Eggs
- Firstly, set aside the ingredients for the Ganache icing- namely, the chocolate bars, the cream, and 25g of the caster sugar.
- Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 standard sized (approx. 20cm) sandwich tins with a little extra sunflower oil, and line the base with baking paper. I find the easiest way to get the circles the correct size is to use a tin with a removable bottom, take out the bottom, and draw around the inside of it.
- In one mixing bowl, sift all of the dry ingredients together- the flour, sugar, bicarbonate of soda and cocoa powder.
- In another bowl, whisk together all of the wet ingredients- the oil, milk, eggs and honey.
- Combine both bowls- make a well in the middle of the dry ingredients to add the wet ingredients into. Mix together until smooth. I used a wooden spoon for this, but you can also use an electric mixer, if you have one.
- Once smooth and consistent, split the mixture evenly between the sandwich tins. I used a ladle to help in this, as I wanted as equal a distribution as possible! Use it all up!
- Bake in the middle of the oven for 30 minutes until the top springs back when lightly pressed. Try not to open the doors while baking, as this will cause the mixture to lose it's rise, particularly during the early stages.
- While the cakes are baking, prepare the icing- this needs a lot of time to cool. Keep aside 50g of the 50% cocoa chocolate for decoration. Break the remaining bars into squares, and melt on the hob (bowl over a pot of hot water, on a low heat) In a separate pot, slowly heat the cream with the 25g remaining caster sugar until almost simmering. Immediately put this into the bowl with the chocolate, and stir until melted and smooth. Remove from the heat, and allow to cool.
- Once baked, allow the cakes to cool in the tins for 5 minutes, then tip onto a wire rack to cool. (You do NOT want to try to ice the cake while even slightly warm, as everything will separate) Remember to remove the baking paper, too.
- Once the cakes are cold and the icing has cooled and is quite thick- no longer runny, you can start to construct your cake. Some people would cut off any lop sidedness, but I personally can't discard any yumminess, plus, it adds character! Sandwich the cakes together with some of the ganache icing. Then, start icing the rest of the cake. I worked from the top down, using the overspill for the sides. I used a palette knife to smooth the icing,, but you can also use the back of the spoon. This is definitely the messy part, but it is fun!
- Transfer the cake to another plate or tray- unless you are happy with the drizzles of icing all over. Allow to set for approx. 10-15 minutes, then tuck in!
© 2014 Lynsey Hart