Chocolate Ganache Cake

INGREDIENTS

Ingredients

125 g butter
190 ml brown sugar
3 eggs
155 g (250 ml) Sasko Self Raising Flour
1 ml bicarbonate of soda
30 g cocoa powder
100 g milk chocolate, melted
190 ml milk
200 g dark chocolate, broken into pieces
120 ml cream
garnishes of your choice

METHOD

Method

For the cake, place the butter and sugar in bowl
and beat with an electric mixer until light and
fluffy.Add the eggs, one at a time, and with the
electric mixer, beat after each egg until just
combined, before adding the next.

Sift together Sasko Self Raising Flour,
bicarbonate of soda and cocoa powder, and add to
the egg mixture, stirring until combined, then
stir in the melted milk chocolate and milk.

Grease a 20cm cake tin and line the base with
baking paper. Pour the cake mixture into the cake
tin and bake in an oven preheated to 160ºC, for
approx 1 hour or until firm to the touch and a
knife inserted comes out clean.Remove the cake
from oven and allow to cool in the pan for 5
minutes before turning out on a cooling rack to
cool completely.

Meanwhile, prepare the ganache: combine the dark
chocolate pieces and cream in a heavy-bottomed
saucepan and heat slowly on medium heat until the
chocolate has melted. Set aside until cool then
spread the sides and top of the cake with the
ganache and garnish as you like before serving.

Makes 1 large cake, 8 – 10 slices

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