THE ULTIMATE CHOCOLATE TREATS
Coffee chocolate layer cake with rose-scented ganache
SERVES 12
The flavours of the Middle East work gorgeously with cocoa. Here, cardamom-infused Turkish coffee and the fragrance of Turkish delight in an intense chocolate cake. The result is delicious.
YOU WILL NEED
250g plain flour
1½tsp bicarbonate of soda
½tsp fine sea salt
½tsp finely ground cardamom seeds
200g 70% dark chocolate, grated or blitzed in a food processor
90g unsalted butter, plus extra for greasing
120ml vegetable oil
400g caster sugar
4 eggs, lightly beaten
2tsp vanilla extract
240ml hot, strong espresso
For the ganache:
200g 70% dark chocolate, chopped
250ml double cream
20g caster sugar
½tsp rosewater
For the coffee buttercream:
150g unsalted butter, softened
300g icing sugar, sifted
1tbsp instant coffee granules dissolved in
1tbsp boiling water
Edible rose petals and/or crystallized rose petals, to decorate (optional)
EQUIPMENT
2x20cm round cake tins, greased and lined
HOW TO DO IT
1 Preheat the oven to 180C/Gas 4. Whisk the flour, bicarbonate of soda, salt and cardamom together. Set aside.
Melt the chocolate, butter and oil in a heat-proof bowl over a pan of boiling water.
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