Edward’s Sinful Chocolate Cake
Wed, 5 March 2025
This cake does take a little bit of time to make, but it’s well worth the effort. It’s a rich chocolate cake
filled and topped with a dark chocolate ganache. It is a real special occasion desserts and is a chocoholics dream.
(Serves 8-10)
Sponge:
8oz/225g butter-softened
8oz/225g caster sugar
8oz/225g self raising flour
4 medium sized eggs
1oz/25g good quality cocoa
Preheat oven to 180C/350F/Gas Mark 4
Grease and line an 8 inch/20cm deep cake tin
In a large mixing bowl cream the butter with the sugar until very light and fluffy.
Sift the flour and the cocoa powder together.
Gradually add the eggs and mix in the flour.
Mix thoroughly until the mixture is really light and creamy
Pour the mixture into the prepared cake tin and bake for 45-50 minutes or until the cake is well set-
A skewer inserted into the centre of the cake should come away spotlessly clean and dry.
When the cake is cooked take it out of the oven and allow it to cool in the tin for at least half an hour
as it will still be quite soft at this stage.
Invert onto a cooling rack and allow to cool completely.
Ideally you should have the cake made the day before you require it.
Filling:
4 tablespoons raspberry jam
Dark Chocolate Ganache:
8oz/225g dark chocolate
10floz/300ml pouring cream
Place the cream in a medium sized pot and allow to come to the boil.
Chop or grate the chocolate into a bowl.
Pour the boiled cream on top of the chocolate and mix until the chocolate is completely melted.
Use as required to coat and fill the cake.
Assembly:
Split the sponge into three layers.
Place one layer of sponge on a thin cake board (the exact same size as the cake)
Spread half the raspberry jam on top of the first layer of sponge. Spread this with approximately ¼ of
the chocolate ganache.
Place another layer of sponge on top and the remaining raspberry jam and spread that on top of that
layer of sponge. Again use ¼ of the chocolate ganache top spread over this layer of the sponge.
Place the third and final layer of sponge on top and flatten it down with your hands to make it even.
Leaving the cake on the cake board, place the cake on a wire rack and pour the remaining dark
chocolate ganache onto the cake and using a palette knife spread the ganache to allow it to coat the
cake completely.
Allow to set for a few moments and then transfer to a large serving platter.
If you wish you can serve the cake with some fresh berries and grated chocolate.
Edward’s Top Tip:
When coating the cake I normally place the wire rack on top of a large sheet of parchment paper as
an element of the chocolate ganache will run off. You can transfer any of these ‘spillages’ to the
fridge and allow to set and then using your hands mould them into chocolate truffles which you can
put sitting on the top of the cake as added decoration. You could coat the truffles in some chopped
and toasted almonds if you wished.
