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Ingredients

  • Cake.
  • * 180g butter (preferably continental unsalted butter, but regular salted butter works fine)
  • * 180g sugar (90% castor sugar, 10% dark brown sugar)
  • * 4 eggs
  • * 240g milk chocolate melts (or equiv. cooking chocolate)
  • * dash of cream
  • * 1 Tablespoon of Kahlua
  • * 1/4 cup of plain flour
  • * 1/4 teaspoon of baking powder
  • Ganache.
  • * 125g milk chocolate melts
  • * 2 Tablespoons of cream
  • * additional cream if needed

Method

  • STEP 1
    Pre-heat the oven to 175 degrees C (for fan forced ovens) or 180 degrees C for standard ovens.
  • STEP 2
    In a large mixing bowl, cream the butter and sugar.
  • STEP 3
    Add the eggs one at a time, mixing in well with a whisk.
  • STEP 4
    Melt the chocolate and kahlua together and add the cream to make it smooth.
  • STEP 5
    Pour the smooth chocolate mix into the butter and eggs and whisk well.
  • STEP 6
    Add the remaining ingredients, mixing until smooth.
  • STEP 7
    Pour the mix into a lined spring form pan (6cm deep by about 20cm diameter) and bake for approx. 50 mins (or until skewer comes out clean).
  • STEP 8
    Allow to cool in pan for 10 mins before extracting and cooling fully on a rack. The centre of the cake will likely sink slightly, this is perfectly acceptable.
  • STEP 9
    Ice with ganache and refrigerate.
  • STEP 10
    Ganache.
  • STEP 11
    Melt the chocolate melts with a little cream, then mix in the remaining cream. If itâs not completely smooth, add a little more cream. Pour over the cake, smoothing with a knife.
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