Woman's Own

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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