Take-home chocolate cake

dessert · ⏱ 90 min · 12 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/719/take-home-chocolate-cake/