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6 days to go! And you may be looking at your pile of presents (to send to Santa, obviously) and be wondering if you have enough. Yes you have! Sit down, put your feet up and read my post here on the 19th of December. Welcome to a Rose Tinted Advent Calendar!
19th of December
The advent bag
Where is The Elf?
And today our elf decided to make a mess. I made her clean it up and gave her a written warning. She promises not to be messy again.
All this is leading on to my main topic today. It’s time to make a family tradition in our house…the Ultimate Chocolate Cake!
The Ultimate Chocolate Cake
My brother hates raisins. Will not eat them. So, each year since we were little we always had a Yule Log or chocolate cake as well as the Christmas cake and Christmas pudding.
When my brother and his wife got married, he obviously wanted a chocolate cake rather than a fruit cake. My Mother and Auntie both baked chocolate cake recipes. Then they did a blind taste test with my brother and his wife to see which would be the wedding cake. This recipe won.
So now it has become a bit of a tradition for this cake to be baked for birthdays and Christmas. I have baked this cake for work and for friends. Every time it is made people comment about how good it is. But it is incredibly rich and chocolatey, so you don’t need much!
You will need:
For the cake
- 200g good quality dark chocolate (at least 60% cocoa solids)
- 200g butter
- 1 tbsp instant coffee granules
- 85g self raising flour
- 85g plain flour
- 1/4 tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml buttermilk
For the ganache
- 200g dark chocolate
- 284ml double cream
- 2 tbsp golden caster sugar
- Butter and line the sides and base of a 20cm cake tin. I’ve found that if you line the sides high, you can fold the extra over the top of the cake after and hour and it stops it from burning. Also, I have also made this cake in 2 separate tins instead of having to cut after cooling.
- Preheat the oven to gas mark 3 / 140C Fan / 160C Conventional / 280F
- Break the cake chocolate into small pieces and place into a pan, add the butter, 100ml (4 Fluid Oz) of water and the coffee granules. Heat until just melted but don’t overheat.
- Sieve the two flours into a bowl. Add the bicarbonate, sugars and cocoa and mix until there are no lumps (the sugar tends to clump). Beat the eggs and stir in the buttermilk (I’ve also just used normal milk as I don’t always have buttermilk in). Pour the egg mixture and the melted chocolate mixture in with the flour/sugar mix. Mix it all together until it is a smooth runny and well blended consistency.
- Pour this into the tin/s and bake for 90 minutes. Test with a skewer once cooked, it should come out clean. Leave this to cool.
Make the ganache
- Break the ganache chocolate into small pieces and place into a heatproof bowl.
- Pour the cream into a pan, add the caster sugar and heat until almost boiling.
- Pour the hot cream onto the chocolate in the bowl and mix until smooth.
You may need to wait a while until the ganache has cooled enough before you use it to sandwich and ice your cake.
Depending on how good you are at icing you may be happy to leave it at that. However, my attempts in the past have sometime been a little rough to say the least. So these days I use more chocolate, biscuits and other sweets to decorate my cake. Plus adding my figurines at Christmas.
Music of The Day
I wouldn’t offer the chocolate cake to any of these lads. Might get it on their outfits. Here is East 17 and Stay Another Day.
Have a great 19th of December – see you tomorrow for another day of advent.
Enjoyed this? Why not read my other seasonal recipe – Granddad’s Seasoning Pudding?
Or why not read all my advent posts from the beginning?