INGREDIENTS
CAKE=200g Dark Chocolate (I used 70%)
200g Cacao Butter
250g Caster Sugar
3 Eggs
100g Plain Flour
50g Cacao Powder
Chocolate Ganache Icing-150g Dark Chocolate
180ml Double Cream
1/2 Teaspoon Rice Malt Syrup
1 Tablespoon Cacao Butter
METHOD
First melt the cacao butter and dark chocolate in a pot over low heat. Cacao butter will take a little longer to melt, be patient. Meanwhile, place all other ingredients in a mixer. Once butter/chocolate mix has melted and cooled down, pour butter mix into the cake mixer with all other ingredients. Mix well. Pour mix into a prepared pan lined with non0stick baking paper. Bake at 170 degrees Celsius for 20 minutes. Allow to cool before putting ganache on this cake.
FOR GANACHE- warm up rice malt syrup and cream until it starts to boil. Remove from heat and pour on top of the dark chocolate that has been broken down into small pieces. Let stand for 5 minutes and then mix. Pour on the cake.
This Recipe was adapted from "OHSPRINKLES.COM"
CAKE=200g Dark Chocolate (I used 70%)
200g Cacao Butter
250g Caster Sugar
3 Eggs
100g Plain Flour
50g Cacao Powder
Chocolate Ganache Icing-150g Dark Chocolate
180ml Double Cream
1/2 Teaspoon Rice Malt Syrup
1 Tablespoon Cacao Butter
METHOD
First melt the cacao butter and dark chocolate in a pot over low heat. Cacao butter will take a little longer to melt, be patient. Meanwhile, place all other ingredients in a mixer. Once butter/chocolate mix has melted and cooled down, pour butter mix into the cake mixer with all other ingredients. Mix well. Pour mix into a prepared pan lined with non0stick baking paper. Bake at 170 degrees Celsius for 20 minutes. Allow to cool before putting ganache on this cake.
FOR GANACHE- warm up rice malt syrup and cream until it starts to boil. Remove from heat and pour on top of the dark chocolate that has been broken down into small pieces. Let stand for 5 minutes and then mix. Pour on the cake.
This Recipe was adapted from "OHSPRINKLES.COM"