Sinners Chocolate Delight
A moist firm chocolate cake with a hint of rum, filled with whipped cream and chocolate ganache...mmm
I made it!
11 people made this
175g (6 oz) plain flour
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
3 tablespoons cocoa powder
2 medium eggs, beaten
3 tablespoons caster sugar
175ml (6 fl oz) milk
175ml (6 fl oz) vegetable oil
1 tablespoon rum
2 tablespoons of treacle
For the chocolate ganache
1 (100g) bar of good quality dark chocolate
2-3 tablespoons of cream from a (284ml) carton of whipping cream
15 min › Cook:
40 min › Ready in:
Preheat oven to 180 degrees C/ Gas mark 4. Grease or line a 23cm/ 9in round cake tin.
Place all dry cake ingredients into a large bowl, add wet ingredients; mix well and pour into prepared cake tin.
Bake for 35-40 minutes or until firm and springs back when you touch it.
Remove from tin, slice in half through the middle, leave to cool on a wire rack.
Make the ganache by melting the chocolate and 3 tablespoons of cream together.
Whip remaining cream for filling.
When cake has cooled enough, spread a thick layer of chocolate ganache on the inside of each cake slice.
Top bottom piece of cake with whipped cream and sandwich with top layer of cake.
Reviews & ratings
Average global rating:
Reviews in English
The foto that is used for this recipe is very deceiving, i didn't even bother to slice the cake in half in the middle, because it had only risen by 3cm in the middle & 2cm at the edges, when it came out of the oven. I think it should've been baked in an 18 or 20cm cake tin not 23cm. I followed the recipe exactly & am quite a competent baker, so was rather disappointed.
03 Apr 2009
18 Jan 2011
try asda. in the tea coffe and sugar aisle
19 Mar 2009
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