FOR THE CAKES
- 400g 70% dark chocolate flakes
- 400g unsalted butter, plus extra for greasing the tins
- 300g golden syrup
- 8 eggs
- 100g unrefined caster sugar
- 400g plain flour, sifted
- 150g ground almonds
- 2 tsp bicarbonate of soda
- Pinch of salt
- 6 tbsp milk
FOR THE GANACHE
- 700g 54% milk chocolate flakes
- 600ml double cream
- NOTE: This makes enough to fill, top and ice the sides of the cake. If you just want to fill and top the cake, make two-thirds of this quantity
1 Preheat oven to 180°C/Gas Mark 4. Grease three 20cm round cake tins.
2 Melt chocolate, butter and syrup in a pan over a low heat, stirring to combine. Whisk eggs with sugar in a large bowl until pale and mousse-like. Then add the melted chocolate mixture, whisking until everything is fully incorporated. Fold in the flour, almonds, bicarbonate of soda and salt. Finally fold in the milk to form a smooth batter.
3 Divide the cake batter between the three tins and bake in the centre of the oven for 25-30 minutes. The cake is done when a skewer comes out clean. Cool the cakes on a wire rack in their tins.
4 Now prepare the ganache. Place the milk chocolate flakes in a heatproof bowl. Heat the cream until
just steaming, but do not allow to simmer. Pour the
hot cream over the chocolate, and with small brisk movements, starting in the centre of the bowl, stir to combine. When the ganache is smooth leave to cool for about 30 minutes, until firm enough to spread.
5 Once the cakes are cool and the ganache firm, place the first cake on your serving plate. Spread one large spoonful of ganache across the top, then stack another cake carefully on top. Repeat until you have all three cakes stacked up and covered in ganache. Then take the remaining ganache and spread it carefully over the sides and top of the stacked cakes.
6 Slice, and enjoy.
Recipe from Knoops – Chocolate Recipes through the Day