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Take-home chocolate cake

Rich, fudgy chocolate cake with deep dark flavour and cocoa
Each slice is tender and velvety, like a homemade treat
Perfect for sharing or keeping, ready for take-home joy

dessert ⏱ 90 min 650 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Take-home chocolate cake
v5 · rb0e705f985 20260727Z1751 Take-home Chocolate Cake 🎉 400 g dark chocolate 1½ tsp instant coffee granules 350 ml boiling water cocoa powder to taste 575 ml double cream 1 tbsp golden syrup 2½ tbsp icing sugar 🔥 preheat the oven to 170°C grease a 23cm round cake tin and line with baking parchment 🍳 dissolve instant coffee granules in boiling water 🍳 melt the butter, chocolate and hot coffee in a heatproof bowl until smooth 🌀 mix in the caster sugar, eggs and vanilla extract 🌀 fold in the self-raising flour, cocoa powder and salt until smooth 🔥 ⏱ 55-60 min bake at 170°C until a skewer comes out mostly clean ⏳ ⏱ 10 min cool the cake in the tin then turn out to cool completely 🍳 make the chocolate ganache by heating the double cream until steaming 🌀 pour hot cream over chopped dark chocolate and stir until smooth 🌀 stir in the golden syrup and softened butter until glossy 🌀 make the espresso cinnamon mascarpone cream by whisking double cream until thick 🌀 whisk in the mascarpone, vanilla pod seeds, finely ground espresso coffee and ground cinnamon 🌀 whisk the icing sugar until thick and spreadable 🌀 whisk the ganache until slightly thickened then pour over the cake 🍽 spread the espresso cinnamon mascarpone cream over the set ganache and dust with extra cocoa powder 250 g butter 1 tbsp butter 250 g caster sugar 2 pieces egg 2 tsp vanilla extract 240 g self-raising flour 30 g cocoa powder ¼ tsp salt 190 g mascarpone 0.5 pieces vanilla pod 2½ tsp espresso coffee ¾ tsp ground cinnamon butter, butter 200 g ¾ tsp 175 ml ¾ tsp 175 ml caster sugar, egg, vanilla extract self-raising flour, cocoa powder, salt 200 g 200 ml golden syrup mascarpone, vanilla pod, espresso coffee, ground cinnamon 375 ml icing sugar cocoa powder
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Preparation steps

  1. preheat the oven to 170°C
  2. grease a 23cm round cake tin and line with baking parchment
  3. dissolve instant coffee granules in boiling water
  4. melt the butter, chocolate and hot coffee in a heatproof bowl until smooth
  5. mix in the caster sugar, eggs and vanilla extract
  6. fold in the self-raising flour, cocoa powder and salt until smooth
  7. bake at 170°C for 55-60 min until a skewer comes out mostly clean
  8. cool the cake for 10 min in the tin then turn out to cool completely
  9. make the chocolate ganache by heating the double cream until steaming
  10. pour hot cream over chopped dark chocolate and stir until smooth
  11. stir in the golden syrup and softened butter until glossy
  12. make the espresso cinnamon mascarpone cream by whisking double cream until thick
  13. whisk in the mascarpone, vanilla pod seeds, finely ground espresso coffee and ground cinnamon
  14. whisk the icing sugar until thick and spreadable
  15. whisk the ganache until slightly thickened then pour over the cake
  16. spread the espresso cinnamon mascarpone cream over the set ganache and dust with extra cocoa powder

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