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Recipe | Chocolate Ganache Cake

I made a chocolate cake a couple of weeks ago, after uploading a picture of it on facebook there were a lot of requests for the recipe so here it is me lovelies....

You will need:

  • 250g Stork Butter 
  • 250g Caster Sugar
  • 230g Self Raising Flour
  • 1 Teaspoon Baking Powder
  • 4 Medium Sized Eggs
  • Cocoa Powder

For the icing/topping:

  • 200ml Double Cream 
  • 200g Cooking Chocolate

Unfortunately when I cook I don't always take exact measurements or time it so some of these steps you will have to estimate...


1- In a clean bowl put in the 250g of butter (softened) and 250g of sugar, mix it together until it's smooth

2- Add the eggs and mix

3- Slowly add the flour and fold in, add the baking powder and mix so it's completely mixed.

4- Add the cocoa powder (I estimated this one and it does depend on how rich you want it to be) I added roughly 4 or 5 table spoons.

5- Pre-heat your oven & grease your cake tin

6- Pour the mixture into the cake tin and put the tin into the oven

7- I think I turned my oven to about 170 degrees/ gas mark 4 and left it for an hour and 20 minutes roughly. It's quite a big cake so did take longer than I thought.

(to check if the cake is cooked, take a toothpick and pierce it into the cake, if the cake is cooked the toothpick should come out clear, if it's not properly cooked it will come out with mixture on it)

8- You can do this step before starting the cake or while the cake is cooking. In a saucepan add the double cream and cooking chocolate.

9- Heat while stirring continuously so the chocolate doesn't stick to the saucepan.

10- Once the chocolate has melted and has been mixed with the cream take it off the cooker and put in a bowl to cool.

11- Ideally the ganache should be left for a couple of hours in order to thicken up (like in the video in the link below; scroll to 'Technique: Icing a cake with chocolate ganache'), but I was impatient and it was still fairly runny when I used it.

12- Once the cake is baked, take it out and leave it to completely cool

13- If your 'ganache' is still quite runny you can pour it on top, however if it has thickened up, use a bread knife or spatula to spread over the cake

14- This cake tastes much better when it's been left overnight. The next day this cake tasted better than it did on the day I made it.

When I first poured the chocolate cream

How it looked the next day

Try it out inshaAllah, hope it's not too hard to follow and apologies for taking so long to post (=

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