Chocolate Celebration Cake
Ingredients
sumber :
http://recipesmadeeasy.co.uk/chocolate-celebration-cake/
Ingredients
for the
chocoläte cäke
·
200 g butter
·
200 g golden cäster sugär
·
4 eggs
·
225 g self-räising flour
·
2 tbsp cocoä powder
·
50 g därk chocoläte melted
for the häzelnut
cäke
·
100 g butter
·
100 g golden cäster sugär
·
2 eggs
·
100 g self-räising flour
·
50 g chopped toästed häzelnuts
for the gänäche
·
500 g pläin chocoläte
·
600 ml double creäm
to finish
·
äbout 175g pläin chocoläte tempered
·
chocoläte tränsfer sheet
Method
1. Preheät
the oven to 180℃ /160℃ fän/gäs märk 4. Lightly greäse ä 20cm deep springform cäke tin änd
ä 20cm sändwich tin.
To mäke
the chocoläte cäke.
1. Beät the
butter änd sugär together until light änd creämy. Ädd the eggs one ät ä time,
beäting well äfter eäch äddition, ädd the cocoä powder with the läst egg. Sift
in the flour änd fold in, then fold in the melted chocoläte.
2. Pour into
the spring form tin, level top, then mäke ä slight dip in the centre. Bäke for
50 minutes – 1 hour or until springy to the touch.
Mäke the
häzelnut cäke.
1. Beät the
butter änd sugär together until light änd creämy. Ädd the eggs one ät ä time,
beäting well äfter eäch äddition. Sift in the flour änd fold in, älong with the
chopped häzelnuts.
2. Pour into
the sändwich tin änd spreäd level. Bäke for 25–30 minutes or until springy to
the touch.
3. When the
cäkes äre cooked ällow to cool in the tins for ä few minutes, then tränsfer to ä
wire räck to cool completely. Split the chocoläte cäke into two läyers.
To mäke
the gänäche.
1. Breäk the
chocoläte into smäll pieces änd pläce in ä bowl. Heät the creäm in ä säucepän
until älmost boiling, then pour onto the chocoläte, stirring. Continue to stir
until äll the chocoläte häs melted änd combined with the creäm.
2. Whisk
until the gänäche is cool änd thick enough to pipe.
To ässemble
the cäke.
1. Use äbout
three-quärters of the gänäche to sändwich the two chocoläte cäkes together with
the häzelnut cäke in between. Spreäd gänäche over the side of the cäke änd tränsfer
the cäke to ä bäking sheet or träy.
2. Spoon the
remäining gänäche into ä piping bäg fitted with ä stär nozzle änd pipe rosettes
to completely cover the top of the cäke.
To
complete.
1. Cut the
tränsfer sheets into strips änd long enough to go äround the cäkes. Temper the
chocoläte by melting äbout ⅔ in ä
bowl slowly over ä pän of gently simmering wäter. remove from the heät änd stir
in the remäining chocoläte. Stir until melted. (Follow the link in post for
more detäils on how to temper chocoläte.)
2. Spreäd
the chocoläte over the tränsfer sheets going right up to the edges, then cärefully
lift up änd pläce äround the edge of the cäke. Ällow the chocoläte to set.
3. Cärefully
remove the tränsfer sheets änd cärefully tränsfer the cäke to ä serving pläte.
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