Here's How To Make The Perfect Chocolate Cake

Hey you! I see that you stumbled upon my delicious chocolate cake recipe... I'm here and ready to help! Is this your first try?

Aww that's so sweet! Don't worry, I'll be here with you every step of the way. Are you ready? OK, then, let's get started!

Here's what you need:

125g butter, chopped,
2 teaspoons instant coffee powder,
3/4 cup (185ml) water,
100g good-quality dark cooking chocolate, chopped,
1 cup (200g) brown sugar,
1/2 cup (75g) self-raising flour,
1/2 cup (75g) plain flour,
1/4 cup (30g) cocoa powder,
1/4 cup (30g) almond meal,
1 egg, lightly whisked,
Pink and silver cachous, to decorate

Now I need you to preheat your oven to 160°C. Grease and line the base and side of an 18cm round (base measurement) cake pan. So far so good?

You got it! Great job! Next I need you to place the butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.

That looks perfect! Well done! What you should do now is transfer the mixture to a bowl. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture. Add the egg and stir to combine. Got it?

That is EXACTLY what it should look like! You're a natural!

Oh, the next step is really quite simple! Just pour the cake mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes before turning onto a wire rack to cool completely.

Precisely! Are you ready to make the chocolate ganache icing now?

You will need the following:
200g good-quality dark chocolate, chopped &
1/2 cup (125g) creme fraiche

Well, to make the chocolate ganache icing, place the chocolate and creme fraiche in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 3-4 minutes or until chocolate melts and mixture is smooth.

That looks divine! Now, just use a large, serrated knife to split cake in half. Place bottom half on a serving dish. Spread half the ganache over the cake. Replace other cake half and spread remaining ganache over the top. Sprinkle with cachous to decorate. Set aside for 30 minutes to set. Cut into wedges to serve.

My pleasure! Tell your mom I said happy birthday! Until next time! <3