DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
DARK CHOCOLATE CAKE
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8
DARK CHOCOLATE CAKE
Make and share this Dark Chocolate Cake recipe from Food.com.
Provided by katemonster8
Categories Breads
Time 50m
Yield 1 sheet cake, 24 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees. combine sugar, flour, cocoa, soda, powder, and salt.
- add butter and hot water. mix well on low speed, batter will be thin.
- add eggs and vanilla and mix well on low speed.
- pour into pan, bake 30-35 minutes.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 25.7, Sodium 233.9, Carbohydrate 26.1, Fiber 1.1, Sugar 16.8, Protein 2.1
DARK CHOCOLATE CAKE
The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.
Provided by Food Network
Categories dessert
Time 3h30m
Yield One 9-inch cake
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
- Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
- In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
- Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
- Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
- Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
- For the toffee: Line a baking sheet with parchment paper.
- Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
- For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
- Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
- Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
- Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
- For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
- Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
- To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.
DARK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
DEEP, DARK CHOCOLATE CAKE
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.
Provided by Shirley O. Corriher
Categories Dessert Cake Chocolate Buttermilk Egg Bake Birthday Party Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers
Number Of Ingredients 12
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
- Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
FUDGY DARK CHOCOLATE CAKE
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
- Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
BEVERLY'S DARK CHOCOLATE CAKE
Categories Cake Mixer Chocolate Dessert Bake Vanilla Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into squares and serve.
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
DARK CHOCOLATE CAKE
A really easy to make recipe. It is a very moist, rich dark chocolate cake! The coffee give it a really great taste.
Provided by Shaindelk
Categories < 4 Hours
Time 1h20m
Yield 30 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg.
- Mix, on medium, the first 3 ingredients, very well.
- Add remaining ingredients and mix on high.
- Pour into 10x14 pan and bake for 1 hour.
- Check with a toothpick before removing from oven.
Nutrition Facts : Calories 214.5, Fat 12.1, SaturatedFat 1.9, Cholesterol 35.2, Sodium 209.8, Carbohydrate 24.8, Fiber 0.8, Sugar 16.7, Protein 2.5
DEEP DARK CHOCOLATE CAKE
Make and share this Deep Dark Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour one 13 x 9-inch baking pan.
- If you want a layer cake, use two 9-inch pans.
- In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
- Pour into prepared pan.
- Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
- Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
- Cool completely, then frost with your favourite vanilla icing.
Nutrition Facts : Calories 237.8, Fat 8.1, SaturatedFat 0.8, Cholesterol 23.9, Sodium 351.2, Carbohydrate 38.6, Fiber 1.1, Sugar 25.8, Protein 3.5
KITTENCAL'S SUPER MOIST ONE-BOWL DARK CHOCOLATE CAKE
This is the most richest and easiest chocolate cake, it is so moist you just might be tempted to skip the frosting! I have left the cinnamon as optional if you are a lover of cinnamon then add it in --- make certain to generously grease your baking pan, for greasing pan see my recipe#78579 --- for frosting see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
- In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
- Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
- Pour into prepared baking pan.
- Bake for about 35-40 minutes or until cake tests done.
- Cool completely before frosting.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
DARK AND CREAMY CHOCOLATE CAKE
Impress your valentine with this luscious dessert. This is a very rich and moist cake, perfect for Valentine's Day, or any time!
Provided by Bean cookers
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
- Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
- Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 29.1 g, Cholesterol 170.8 mg, Fat 31.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 70.8 mg, Sugar 23.8 g
DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
BLACK CHOCOLATE CAKE
This is a rich black chocolate cake that uses cocoa powder and lots of sugar. My husband's all time favorite.
Provided by JEANIE BEAN
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
- Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 283.4 mg, Sugar 33.6 g
WHITE & DARK CHOCOLATE CAKE
For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
- Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.
- For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
- To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.
Nutrition Facts : Calories 565 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.62 milligram of sodium
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