NESTLÉ BAKERS’ CHOICE CHUNKS are made from real chocolate, giving you that delectable chocolate hit in every bite!
The NESTLÉ BAKERS’ CHOICE range has sustainably sourced cocoa across the full range, see nestlecocoaplan.com to learn more. The range is available in leading supermarkets.
Head to the Bakers’ Corner website for more recipe inspiration or visit the Facebook page.
Purchase NESTLÉ BAKERS’ CHOICE products at participating retailers.
Ingredients
Ganache*
Chocolate cake
Method
Ganache
1.Cut the NESTLÉ BAKERS’ CHOICE Cooking Chocolate up into small pieces and place in a dry metal or glass bowl and set aside.
2.Heat the cream to just boiling in a small sized saucepan, pour over the chocolate and leave to sit for 5 minutes. Make sure all the chocolate is covered by giving the bowl a light shake.
3.With a whisk mix slowly from the centre in a circular motion. Stir gently until everything is combined. Add the butter and continue to stir until the ganache is glossy, smooth and lump free.
4.Press clingfilm onto the surface of the ganache to create a tight seal and leave at room temperature to set overnight.
Chocolate cake
5.Preheat oven to 180°C (160°C fan-bake). Grease and line two 20cm cake tins with baking paper.
6.Melt the butter and NESTLÉ BAKERS’ CHOICE Cooking Chocolate in a small saucepan over a low-medium heat, stirring until melted. Set aside to cool.
7.Sift the flour, sugar, NESTLÉ BAKERS’ CHOICE Cocoa, baking soda and salt into a large bowl and set aside.
8.Whisk the eggs and yoghurt together in a small jug.
9.Make a well in the centre of the dry ingredients and first mix through the melted NESTLÉ BAKERS’ CHOICE Cooking Chocolate and butter, followed by the egg and yoghurt mixture. Lastly add the warm water and NESTLÉ BAKERS’ CHOICE Dark CHUNKS and mix well. Scrape down the sides of the bowl to ensure everything is combined.
10.Divide the mixture evenly between the two tins and smooth the tops with a knife so they are level.
11.Bake in the middle of the oven for 40 minutes or until a skewer inserted into the centre comes out clean and the tops spring back when lightly touched.
12.Remove from the oven and cool in the tins for 15 minutes before turning out onto a wire cooling rack.
Assembling the cake
13.When your ganache is set and your cakes are cool you are ready to assemble your cake.
14.Set aside 1 cup of ganache for the drizzle.
15.Start by removing the baking paper from the bottom of the cakes. Place one onto your cake board or plate. Evenly trim the top of the cake with a sharp knife so it is level and flat. With a palette knife, scoop several tablespoons of ganache on top and spread outwards from the middle to the edges. Flatten the icing across the cake’s surface. Place the second layer of cake on top and repeat by trimming the top flat and spreading the ganache like you did on the first layer.
16.Now to ice the sides of the cake, spread the overhang of icing from the middle layers down the sides of the cake, adding more icing as required, smoothing around the entire sides of the cake while you turn the plate, until the cake is covered with at least 5mm of ganache.
17.Place your cake in the fridge for about ½ an hour to set before adding a second layer of ganache to the entire surface of the cake. At this point you can use a pastry scraper held at a 90-degree angle to the cake to scrape around the edges to give you a smooth, sharp edged surface. Finishing off by smoothing the top with the palette knife.
18.Place cake in the fridge again to chill and set. Meanwhile take the cup of ganache and melt in the microwave for 5 second bursts at a time until melted. Do not overheat the ganache at this point as it can split.
19.When the cake is chilled and the ganache is runny and smooth take the cake out of the fridge. Using a teaspoon of ganache at a time and holding it on top of the cake gently tip the ganache down the sides of the cake. Continue around the entire rim of the cake. Pour the left over ganache into the middle of the cake gently easing it to the edge of the cake so that the entire top of the cake is covered.
20.Decorate the top with edible flowers and fruit of your choice.
Note
- Make the ganache the day before so that it can sit and set at room temperature. If you are running short on time and need to make it on the day, refrigerate until the ganache sets then bring back to room temperature before using.
