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Ingredients
- Cake-
- Unsalted butter 250gm
- Caster Sugar 250gm
- Self raising flour 245gm
- Unsweetened cocoa powder 40gm
- Eggs 2 (lightly beaten)
- Dark chocolate 200gm (chopped)
- Tia Maria 100ml
- Instant coffee granules 1 tbsp
- Ganache-
- Cream 90ml
- Dark Belgium Chocolate 180gm
- Tia Maria 2 tbspn
Directions
- 1) Preheat the oven to 160 deg C. Grease and line a tin. Keep aside.
- 2) Dissolve the coffee granules in 125ml of hot water.
- 3) Take a pan add the chocolate, butter and the half of the liqueur in it. Also add the prepared coffee and stir over low heat until the chocolate melts.
- 4) Meanwhile, sift the flour and cocoa powder in a bowl.
- 5) Add the chocolate mixture to the flour along with the eggs. Whisk lightly until mixed thoroughly.
- 6) Pour the batter in the prepared tin and bake for 1 hour or until cooked.
- 7) Once the cake is ready and out of the oven, pour the remaining liqueur and leave to cool in the tin for another 15 mins.
- 8) Turn out on a wire rack to cool.
- Ganache-
- 1) Boil the cream in a saucepan.
- 2) As it reaches first boil, remove from heat and add the chocolate.
- 3) Stir to make a smooth ganache, until all the chocolate has melted.
- 4) Keep aside to cool.
- When the cake is cool completely, cut it into half carefully. Spread a layer of ganache and sandwich the cake. Cover the cake with the remaining ganache and leave to set. Decorate as you like- with fresh flowers as I did or with cachous/chocolate shavings/fresh berries.
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