About this recipe:This cake is exactly what it says on the box - heaven! It makes a rather large cake, so it is perfect for birthdays, dinner parties or any other special occasion. The ganache is easy to make and really takes this cake to another level.
625g caster sugar
40g cocoa, sifted
1 teaspoon bicarbonate of soda
5 eggs, lightly beaten
375g self-raising flour, sifted
150g plain chocolate, finely chopped
4 tablespoons cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:1hr › Ready in:2hr
Preheat oven to 190 C / Gas 5 (or 170 C fan forced). Grease a deep round 28cm cake tin. Line the base with baking parchment.
Combine water, caster sugar, butter, cocoa and bicarb in a medium saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat and simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).
Add eggs, beating well between additions. Add flour and mix a further minute until mixture is smooth. Pour into tin and bake for 1 hour or until skewer comes out clean. Cool in tin 10 minutes, then turn onto cooling rack.
When cake is completely cooled, pour over with chocolate ganache.
To make the ganache: Combine the cream and chocolate in a double boiler. Heat over medium until melted; stir well. Cool for 10 minutes, then drizzle over cake.
Cake still cooking in oven. Had a disaster with the water, sugar, etc mixture. Turned electric ring down to simmer, took my eyes off it for a milli-second and in that time it boiled over ... smoke alarm went off, still trying to get the mess off of my hob! Don't know what the cake will turn out like, I lost some of the mixture but decided to just carry on! Will report back when cake is finished! - 26 Jun 2015