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Heavenly Dark Chocolate Gateau Recipe

Updated on December 3, 2016
sparkleyfinger profile image

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.

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...

4.5 stars from 2 ratings of Heavenly Dark Chocolate Cake

Cook Time

  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: 12 Indulgent Slices

Ingredients

  • 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
Click thumbnail to view full-size
seive everything to avoid clumpsmix dry bowlwhisk wet bowlperfect consistency... see the little bubbles?perfectly divided! (even if slightly different sized tins)icing in the makinglet rest for 5 minutesturn out to coolice and decorate, transfer to a clean plate afterwards!
seive everything to avoid clumps
seive everything to avoid clumps
mix dry bowl
mix dry bowl
whisk wet bowl
whisk wet bowl
perfect consistency... see the little bubbles?
perfect consistency... see the little bubbles?
perfectly divided! (even if slightly different sized tins)
perfectly divided! (even if slightly different sized tins)
icing in the making
icing in the making
let rest for 5 minutes
let rest for 5 minutes
turn out to cool
turn out to cool
ice and decorate, transfer to a clean plate afterwards!
ice and decorate, transfer to a clean plate afterwards!

Method

  1. Firstly, set aside the ingredients for the Ganache icing- namely, the chocolate bars, the cream, and 25g of the caster sugar.
  2. 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.
  3. In one mixing bowl, sift all of the dry ingredients together- the flour, sugar, bicarbonate of soda and cocoa powder.
  4. In another bowl, whisk together all of the wet ingredients- the oil, milk, eggs and honey.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.
  10. 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!
  11. 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!
Enjoy!
Enjoy!

© 2014 Lynsey Harte

Comments

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    • thefedorows profile image

      thefedorows 2 years ago from the Midwest

      This looks YUMMY!! Chocolate cake with chocolate ganache on top. Oh my! I have never made a cake with sunflower oil before--do you prefer this oil over other kinds?

    • profile image

      Cake lover! 2 years ago

      Looks awesome, can't wait to try it and make love to it....

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      Thefederows- I find that there is no strong taste as with some other oils. Plus, the oil is healthier than with butter or margarine! It tastes even better than it looks! Plus keeps in the fridge for a good few days- a quick ding in the microwave rejuvenates it from the cold!

      Cake lover- I'm glad you are so enthusiastic about this recipe!

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      gosh, half of the ingredients are not in my list

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      peachpurple- why is that? Are you intolerant to them? Or jst don't buy them normally? I know some of the ingredients are a bit OTT, but it gives very satisfying end results- treat yourself? lol

    • btrbell profile image

      Randi Benlulu 2 years ago from Mesa, AZ

      Looks delicious! Thank you!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      You're welcome! Let me know how you get on when trying it out :)

    • someonewhoknows profile image

      someonewhoknows 2 years ago from south and west of canada,north of ohio

      Save a piece for me!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      Oooops! Sorry, I ate the last piece last night... with some custard!!! Was super good! Make some, it is easier than it looks! :)

    • RTalloni profile image

      RTalloni 2 years ago from the short journey

      Your gateau looks absolutely yummilucious!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      It tastes even better!!!! Since making this hub, I have got a giant cupcake tray for baking- it looks amazing when used with this cake!! The ganache is so easy to apply to it, and it looks super professional! I will add a photo the next time I make it :)

    • Haj09 profile image

      Hajer 2 years ago from Tunisia

      hmmm looks delicious!

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      I can't even begin to describe how good it is!! Sooo intensely chocolatey!! Even a tiny slice gives you a chocolate fix!!! Thanks for your visit and comment!

    • zoey24 profile image

      zoey24 2 years ago from South England

      This looks delicious. I need to make this cake! Thank you for sharing, voted up and Awesome :-)

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      Thanks so much Zoey, it tastes divine, I can tell you! Definitely a diet breaker this one, but oh so worth it!

    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      Oh my! This looks super delicious. I love chocolate cake. Thanks for sharing the recipe.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 2 years ago from Glasgow

      @Thelma, thanks for your comment. It is amazing, and I may have to make another soon, it's been far too long!

    • Chantelle Porter profile image

      Chantelle Porter 21 months ago from Chicago

      I will eat anything with chocolate in it. Is double cream heavy whipping cream here in US? I've never heard that term double cream before.

    • sparkleyfinger profile image
      Author

      Lynsey Harte 21 months ago from Glasgow

      Hi Chantelle, thanks for your visit and comment! Im in the UK, so it is just called double cream. II think it would be heavy whipping cream- I figure it must be the same thing? Give it a try and let us all know how you get on x

    • profile image

      Shery Aglan 10 days ago

      The best chocolate cake I have ever made, my husband is crazy about it, every time I ask him about desert he says CHOCOLATE GANACH CAKE

    • sparkleyfinger profile image
      Author

      Lynsey Harte 9 days ago from Glasgow

      Hi Shery, thanks for stopping by. I'm glad you and your husband enjoy this cake- it is a favourite in our house too! I have made it with white chocolate ganache for a friend which was also amazing!

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