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Chocolate ganache cake
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Prep Time:
320 minutes
Cook Time:
15 minutes
Total Time:
335 minutes
Easy moist cake paired with decadent chocolate ganache is pure perfection.
Ingredients:
  • 500g good-quality dark chocolate, chopped
  • 125g unsalted butter, chopped
  • 55g caster sugar
  • 4 eggs
  • 20.00 ml plain flour
  • Coloured chocolate Easter eggs, to serve (optional)
  • 200ml pure (thin) cream
  • 200g good-quality dark chocolate, chopped
Instructions:
  • Preheat your oven to a toasty 200°C and prepare your 20cm springform cake pan by greasing and lining its base.
  • Melt the chocolate, butter, and 1 tablespoon of sugar in a bowl over simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then cool slightly off the heat.
  • In an electric mixer, beat the eggs and remaining sugar for 10 minutes on medium-high until very thick and pale. Gently fold in the flour and chocolate mixture with a metal spoon, aiming to keep the mixture light and airy.
  • Transfer the mixture into the prepared pan and bake in the oven for 12 minutes; the cake should still be soft when removed.
  • Once you remove the cake from the oven, gently run a knife around the pan's edge, allowing it to cool in the pan. Transfer it to the freezer for 4 hours or until fully set.
  • Let the cake sit at room temperature for 1 hour to soften before serving.
  • Prepare the ganache icing by heating the cream in a saucepan until just below boiling. Pour the hot cream over the chocolate in a bowl and stir until smooth. Rest the mixture for 15 minutes before drizzling it over the cake.
  • Slice the cake and present with Easter eggs, if preferred.

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