Please just make this cake – it’s easy to make and lip-smackingly delicious.
See original recipe here
I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol
- 8 inch round pan
- 125 g Plain flour
- 30 g Cornflour
- 40 g Cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 125 g Full fat yoghurt
- 30 g Water
- 115 g Unsalted butter, at room temperature
- 275 g Sugar
- 2 Eggs
- 300 g Dark chocolate
- 300 g Double cream
- 30 g Unsalted butter, cut into small cubes
- Preheat oven to 170 C
- Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
- Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
- Sift them again
- In a small bowl, mix together yoghurt + water
- Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
- Add one egg at a time, beating well between addition. Scrape down the sides of the bowl if required.
- Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
- Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
- Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
- Pour mixture in baking pan.
- Bake for 40-50 mins – until a clean skewer inserted comes out clean.
- Let cool completely in the baking pan
To make the ganache:
- In a glass bowl, break dark chocolate into small pieces
- In a pot, bring double cream to a boil. Take off heat.
- Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
- Add in butter cubes, and stir until melted and well incorporated.
- Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with
- Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
- Place the bottom half of the cake on a serving plate
- Pour a layer of ganache on the cake
- Place the top half of the cake on top
- Cover the outside of the cake with remaining ganache
- Serve at room temperature