PART Y CAKESWWW.FOODHEAVENMAG.COM JUNE baking heaven 15
Chocolate
layer cake
MAKES A 23CM (9IN) CAKE
500ml (1pt) coffee, at room
temperature
100g (3½oz) Dutch process cocoa
powder, sifted
500g (1lb 2oz) sugar
2 tsp vanilla extract
4 free-range eggs
360g (13oz) plain flour
2 tsp baking soda
½ tsp baking powder
1 tsp salt
For the chocolate ganache
250ml (½pt) whipping cream
1 cinnamon stick
285g (10oz) semi-sweet baking
chocolate, chopped
1 Preheat the oven to 180°C/Gas Mark
- Grease two 23cm (9in) round baking
pans. Cut parchment circles and fit into
the bottoms of the tins.
2 In a medium bowl, stir the coffee and
cocoa powder together until well mixed.
Set aside.
3 In a stand mixer fitted with a paddle
attachment, beat the butter, sugar and
vanilla until light and fluffy. Scrape the
bowl to ensure the ingredients are
evenly incorporated. Beat the eggs in
one at a time, scraping the bowl after
each addition.
4 In a large bowl, mix the flour, baking
soda, baking powder and salt.
5 W ith a spatula, fold half the flour
mixture into the butter mixture. Fold in
the coffee-cocoa mixture until smooth.
Add the remaining flour mixture.
6 Divide the batter evenly into the
prepared tins and level with an
offset spatula.
7 Bake on the bottom rack for 15 minutes,
then move the tins to the centre rack and
bake for another 15-20 minutes, until firm
to the touch or until a skewer inserted into
the centre comes out clean. Set aside to
cool, then remove from tins.
8 To make the ganac he: In a medium
saucepan set over a low heat, combine
the cream and cinnamon stick and cook
until hot. (Do not allow to boil.)
9 Turn off the heat and discard the
cinnamon. Add the chocolate and stir
until melted and smooth. Cool the
ganache to room temperature before
frosting the cake, then serve.Easy
to^ make!