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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 11 |
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Found this in a Sunday magazine, the kids adored it, but some people may prefer to use less bitter chocolate. Our house is full of 80% dark choc addicts so we really enjoyed this. Ingredients:
175 g self-raising flour |
4 tablespoons cocoa powder |
1 teaspoon bicarbonate of soda |
1 teaspoon baking powder |
150 g caster sugar |
2 tablespoons golden syrup |
2 eggs, lightly beaten |
150 ml milk |
150 ml corn or 150 ml vegetable oil |
300 ml double cream |
300 g good quality dark chocolate (about 70% cocoa solids) |
30 g butter |
1 small pinch salt |
4 tablespoons raspberry jam or 4 tablespoons apricot jam |
white chocolate, to decorate |
Directions:
1. Preheat the oven to 160°C/140°C fan/gas 3.
2. Grease two 20cm cake tins, and dust them with flour.
3. Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
4. Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
5. To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
6. Once the cream is hot, but not quite boiling, stir in the butter until melted. While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
7. Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
8. Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
9. Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake.
10. Finish by grating or peeling white chocolate over the top.
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