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Celebration Chocolate Cake

Celebration Chocolate Cake

Recipe Submitted By: bakingmad

Celebration Chocolate Cake as featured on Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	20 minutes
Baking Time	50 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Celebration Chocolate Cake Ingredients

50 grams	Cocoa Powder
100 grams	Dark Muscovado Sugar (Billington's)
250 ml	Water Boiling
125 grams	Unsalted Butter
150 grams	Golden Caster Sugar (Billington's)
225 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
2 tsp	Vanilla Extract (Nielsen Massey)
1 tsp	Coffee Extract (Nielsen-Massey)
2	Free Range Eggs

Additional Ingredients

125 ml	Water
30 grams	Dark Muscovado Sugar (Billington's)
175 grams	Unsalted Butter
300 grams	Dark Chocolate (Silver Spoon Create)

This recipe uses

How to make Celebration Chocolate Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat oven to 180°C/160°C fan/ Mark 4
Grease and line a round 7inch tin with baking paper.
In a saucepan add the boiling water, cocoa powder, dark muscovado sugar, butter and golden caster sugar and mix well. Bring to the boil and remove from the heat.
In a large bowl, sift the flour and baking powder
Add the cocoa mixture into the flour and stir well
Add the vanilla extract and coffee extract
Break the eggs and mix into the mixture. Mix until well combined. Spoon into the prepared tin and bake for 50 minutes
Leave to cool on a cooling rack in its tin
For the ganache, In a saucepan, bring the water and sugar to the boil until melted. Add the chocolate and keep stirring until melted. Slowly add in the softened butter stirring until the butter has melted and is evenly mixed and you get a lovely glossy ganache. Leave to cool. Once the cake is cool, remove from the tin and spread with the ganache using a pallette knife.

Reviews

Read all reviews (3) | Average rating: 4 stars

"Great tasting cake, easy to make. Icing separated but still worth making"

30-03-2012 | Author: Giddytart | 4 stars

"Found this cake tasted really good and was very moist as well. Had a bit of trouble with the ganache as I over heated the chocolate causing my ganache to come out runny. So added more choc (100g) to the cooled mixture, re heated then placed into the freezer for 10 mins then stirred vigorously making a thicken paste like texture. Now making a modified version with Rum added to the ganache & also have soaked some sour cherries in rum overnight which will go into the cake mixture."

17-06-2012 | Author: Fiji.uk74 | 5 stars

"Recipe states 3 eggs but on Eric's show he only used 2. Will this make a difference to the end result. My cake still in the oven. Christine McCappin"

Bakingmad: "Oops! This has now been amended. Happy Baking!"

24-09-2012 | Author: Christine McCappin | 4 stars