Add a touch of decadence to your Christmas table with our Festive Chocolate Delight Cake. This rich and moist cake, infused with the deep flavors of cocoa and coffee, is layered and topped with a velvety ganache. This recipe is sure to be a crowd-pleaser, perfect for those who love a deep, chocolatey treat during the festive season.
Why You’ll Love This: This cake is a chocolate lover’s dream, combining the richness of cocoa with the subtle notes of coffee to create a deep and satisfying flavor. The smooth ganache adds a luxurious touch, making it a perfect dessert for those special festive moments. It’s a showstopper that’s surprisingly easy to make, yet guaranteed to impress.
Perfect Occasion: Ideal for Christmas, New Year’s celebrations, or any festive gathering where you want to serve something special. It’s also great for birthdays and other celebrations during the holiday season.
Recipe:
For the Cake:
- 320 g of self-rising flour
- 250 g of sugar
- 135 g of cocoa powder (not chocolate powder)
- 6 g of baking soda
- 10 g of baking powder
- 3 large eggs
- 350 ml of milk
- 165 ml of vegetable oil
- 360 ml of hot coffee!
Cake Preparation:
- Preheat the oven to 180°C (356°F) and prepare two 20 cm cake pans.
- Mix all dry ingredients in one bowl and all liquid ingredients in another, except the hot coffee.
- Combine the liquids into the dry ingredients, then stir in the hot coffee until well mixed.
- Divide the batter evenly between the two pans and bake for 30/35 minutes.
- Remove from the oven and let cool in the pan overnight or for about 5 hours.
For the Ganache:
NOTE: Double this recipe for Matilda’s cake!
- 320 g of baking chocolate.
- 160 ml of whipping cream.
- 100 g of unsalted butter at room temperature.
- A pinch of salt
Ganache Preparation:
- Chop the chocolate and place it in a glass bowl.
- Heat the cream until very hot and pour it over the chocolate. Stir patiently until the chocolate is completely melted.
- Add butter and a pinch of salt. Mix until smooth.
- Chill the ganache in the fridge for at least 40 minutes and up to an hour before using.
- If it’s left in the fridge too long, let it sit at room temperature and stir until you reach the desired consistency.
This ganache is perfect for decorating cakes, cupcakes, and anything else you fancy!
