- Serves: 8-10
- Cook Time: 25 minutes
- Prep Time: 45 minutes plus 2 hours setting
- Effort: easy
For the ganache
- 300 ml double or regular cream
- 45 g glucose syrup
- 400 g white chocolate, in drops or broken into pieces
- 75 g butter, softened and cut into 2cm cubes
For the cake
- butter, softened for greasing
- 4 eggs
- 125 g caster sugar
- 125 g plain flour
- 1 1/2 tsp baking powder
- 50 g white chocolate, as chips or chopped into pieces
- chocolate curls, for decorating, dark, milk or white
Tips and Suggestions
To make chocolate for decoration, melt some chocolate and spread it over a tray to set. Take a cheese slicer and run it along the chocolate to make curls. Set the curls aside in a cool place until you are ready to use them
1. For the ganache: Place the cream and glucose syrup in a large saucepan and bring to the boil, stirring occasionally, then immediately remove from the heat and stir in the chocolate. Stir to melt the chocolate you may need to place it back over a low heat, just so all the chocolate is melted. Remove from the heat and allow to cool until tepid.
2. Add the butter to the melted chocolate, a few cubes at a time, beating the mixture until all the butter has been incorporated. Leave in the fridge for about 2 hours, stirring a couple of times as it cools. It should stiffen but still be spreadable.
3. Take the ganache out of the fridge at least 30 minutes before icing the cake. It may be necessary to beat the mixture with a wooden spoon to make it spread more easily.
4. For the cake: Preheat the oven to 180C/160C fan/gas 4. Butter the sides of two 18cm cake tins and dust with flour, then line each base with a disc of baking parchment.
4. Using a handheld electric beater or an electric food mixer, whisk the eggs and sugar together on a high speed for several minutes or until light and mousse-like. In a separate bowl, mix together the flour, baking powder and chocolate pieces, then fold into the egg and sugar mixture.
5. Divide the batter between the prepared tins and bake for about 25 minutes, or until golden on top and lightly springy to the touch. Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges using a small, sharp knife and carefully remove each cake before transferring to a wire rack to cool down fully.
6. When the cakes are cool, place one upside down on a cake plate or stand, then spread over some of the ganache to about 4-5mm thick. Place the second cake on top the right way up and use the rest of the ganache to cover the cake completely.
7. Using a palette knife or the back of a spoon, lightly flick the ganache to make peaks all over the cake. If you prefer, you can simply smooth the cake with a palette knife, dipping it from time to time into a jug or bowl of boiling hot water to get a smooth finish.
8. You can leave the cake undecorated, or scatter with chocolate curls, either in white or contrasting milk or dark chocolate.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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