chocolate-cake-2

The Breville Bakery chef(r) stand mixer is used to make this chocolate cake recipe.

Ingredients:

Chocolate Cake

Dark chocolate 200g – good quality

200g butter, softened

1 cup (220g) caster sugar

One teaspoon of vanilla extract

Two eggs, lightly beaten

1 1/2 cups (225g) self-raising flour

1/4 cup (25g) cocoa powder

1 1/4 cups (310ml) buttermilk

Cream to serve

Chocolate Ganache

200g good quality dark chocolate, chopped

2/3 cup (160ml) pure cream

Method:

Chocolate Cake

1. Breville Bakery Chef(r) stand mixer is the best choice for optimal results
2. Preheat oven to 180degC without fan (160degC with fan forced). The baking paper should be used to line the base and sides of a 22cm cake pan.
3. Melt the chocolate in a heatproof dish over hot water. Set aside
4. Use the scraper beater to assemble the mixer. Add vanilla, butter, and sugar to the bowl. Turn the mixer slowly to the CREAM/BEAT mode; beat for about 1-2 minutes or until pale and cream. Beat eggs until they are combined, one at a time. Mix melted chocolate until well combined.
5. Reduce speed to KNEAD/FOLD and add half the dry ingredients and buttermilk. Repeat with remaining flour mixtures and milk. Pour mixture into pan and bake for about 1 hour 10 minutes, or until a wooden stick is inserted and shows that the mixture is cooked.
6. Allow the cake to cool in the pan for 5 minutes before transferring it to a rack. Cool completely upside-down on a wire rack.

Chocolate Ganache

1. Put the chocolate in a heatproof bowl. In a saucepan, heat cream until it is almost boiling. Pour cream over the chocolate, let it sit for 1 to 2 minutes, and then mix. Allow to cool slightly at room temperature, then drizzle over the cooled cake. Serve with cream