Ganache topped Chocolate Cake

Chocolate lovers out there, this cake is for you. This is a moist chocolate cake garnished with walnuts which I am sure you will enjoy.

Recipe adapted from Marry Berry’s Baking Bible.

Ingredients

Cake

• 3 free range eggs (L)
• 100 g unsalted butter, at room temperature
• 250 g caster sugar
• 2 tablespoons golden syrup
• 50 ml semi-skimmed milk
• 175 g self-raising flour, sifted
• 1 tsp baking powder
• 50 g cocoa powder, sifted
• 6 tablespoons boiling water
• 50 g walnut halves

Chocolate Ganache

• 70 g milk chocolate
• 70 g dark chocolate (70% cacao)
• 300 ml double cream

Preparation

1. Preheat the oven to 180 °C. Grease and flour a 20 cm baking tin and line the base with baking paper.
2. Mix the caster sugar and butter in the mixing bowl. Add the whole eggs one at a time and mix well, and add the golden syrup.
3. Add the milk followed by the sifted self-raising flour and baking powder. Mix well until combined.
4. Blend the cocoa in boiling water, until dissolved, and add it to the cake mixture. Mix well.
5. Bake for approximately 30 – 35 min or until a skewer inserted into the centre comes out clean.
6. Leave to cool slightly in the pan, then turn out onto a wire rack to cool completely.
7. In a saucepan bring water to the boil and let it simmer gently. In a heatproof bowl place in the chocolate finely chopped and the double cream, put the bowl on top of the water bath without touching the water. Let the chocolate melt and stir occasionally. Take the chocolate ganache out of the heat and let it cool slightly.
8. Cut the cake in half and spread part of the chocolate ganache on top. Put the two parts together and spread the remaining ganache over the cooled chocolate cake and garnish with walnut halves.

*Receita em Português*

Receita adaptada de Marry Berry’s Baking Bible.

Ingredientes

Bolo

• 3 ovos (L)
• 100 g manteiga sem sal, a temperatura ambiente
• 250 g açúcar branco
• 2 colheres de sopa de golden syrup
• 50 ml leite meio-gordo
• 175 g farinha com fermento, peneirada
• 1 colher chá fermento
• 50 g cacau, peneirado
• 6 colheres de sopa de água fervida
• 50 g nozes, metades

Ganache de Chocolate

• 70 g chocolate de leite
• 70 g chocolate negro (70% cacau)
• 300 ml natas

Preparação

1. Pré-aqueça o forno a 180 °C. Unte com manteiga e passe por farinha uma forma de bolo de 20 cm e forre com papel vegetal o fundo da forma.
2. Bata o açúcar e manteiga na taça da batedeira. Adicione os ovos inteiros um de cada vez e o golden syrup, bata bem.
3. Adicione o leite seguido da farinha peneirada e fermento. Bata bem até envolver.
4. Dissolva o cacau na água fervida, e adicione à mistura de bolo. Mexa bem.
5. Leve ao forno aproximadamente 30 – 35 min ou até um esparguete inserido no bolo sair limpo.
6. Deixe arrefecer o bolo ligeiramente e desenforme para cima de uma rede de pasteleiro. Deixe arrefecer totalmente.
7. Coloque o chocolate a derreter num banho-maria. Para isso, num tacho ao lume coloque água a ferver. Numa taça à prova de calor, ponha o chocolate cortado em pedaços pequenos e as natas. Coloque a taça do chocolate por cima do banho-maria sem tocar na água. Deixe o chocolate derreter e mexa ocasionalmente. Retire a taça do chocolate do banho-maria e deixe arrefecer ligeiramente antes de usar.
8. Corte o bolo ao meio e espalhe parte da ganache de chocolate por cima. Juntes as duas partes e espalhe a restante ganache sobre o bolo de chocolate arrefecido e decore com nozes.