This is an easy foolproof chocolate cake, very rich and dense, perfect either with filling or without. If you have some unwanted chocolate candies, this cake is a perfect way to turn them into something really delicious.
The recipe is adapted from Bake Me A Cake by Good Housekeeping.
Ingredients:
300 g chocolate pralines (like Guylian seashells) + some extra for decorating
50 g butter
3 large eggs
1 x 25 g sachet Fine Dark Cocoa Powder
50 ml single cream
75 g caster sugar
125 g plain flour
1 x 5 g sachet baking powder
Method:
Put the chopped pralines, butter and cream into a heatproof saucepan and heat gently until smooth and glossy, stirring occasionally. Stir in the cocoa powder.
In a big bowl beat together the eggs and the sugar until thick and foamy.
Whisk in the chocolate mix.
Sift in the flour and the baking powder, whisk well until combined.
Pour the mixture into 20 cm greased and lined tin.
Bake in a preheated oven (180 C, fan 160 C) for 40-45 minutes or until a skewer comes out clean.
Leave to cool, then slice the cake into 3 layers horizontally.
You can use any filling of your choice, I used 350 g pack chocolate ganache (heated as per instruction with 100 ml single cream added for smoother texture).
Decorate the cake with some chocolate candies or curls.
The cake tastes best the next day. Perfect with a cup of tea or coffee!
Bon Appetit!
