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Wednesday, 3 October 2012

Chocolate Mocha Marble Cake!

Once again, I decided to venture in to the new GBBO cook book and make something tasty out of there on my day off! This time, it was the chocolate mocha marble cake with white chocolate ganache. 

Ingredients for the sponge
250g unsalted butter, softened 
250g caster sugar
1 tsp vanilla extract
4 large eggs, beaten
250g self-raising flour
pinch of salt
For the chocolate mixture
30g cocoa powder

2 tbsp milk
For the coffee mixture
1 tbsp coffee powder
           desolved in
1 tbsp boiling water

Chocolate chips
For the ganache
100g white chocolate
80ml whipping cream
20g butter

Method
1. First, make the sponge mixture! Put the butter in a large mixing bowl and beat with a wooden spoon or electric mixer until very creamy. Gradually add the sugar and then the vanilla. 
2. Gradually add the eggs, one tablespoon at a time, beating well with every addition. When you're down to the last two spoonfuls, add one tablespoon of flour too. This keeps it from curdling. 
3. Add the remaining flour and salt into the bowl and fold in using a metal spoon. Then divide the mixture into two bowls. Add the cocoa powder and milk to one and mix. Then add the coffee to the other and mix. 
4. Spoon both mixtures into a loaf tin (mine was 20x12x8) adding a spoonful of each alternately and scattering chocolate chips in between each layer. Gently drop the tin on the worktop to eliminate any air pockets. Using a skewer or a chop stick, marble the cake by swirling it through the layers. 
5. Preheat the oven to 160. Bake for 1 - 1 1/4 hours until the cake is well risen and a tester comes out clean. Cool for 20 minutes, still in the tin. Then take out of the tin and leave to cool completely. 
6. While the cake is cooling, chop the chocolate for the ganache and put in a heatproof bowl. Heat the cream and butter until hot, but not boiling. Then pour it over the chocolate and leave to stand, then stir until completely melted, smooth and glossy. 
7. Leave to thicken for about an hour, until it is spreadable. Then put on top of your cake! It should keep for 5 days, if it lasts that long!

My cake was still slightly warm when I put my ganache on top so it ran down the sides a little. The chocolate chips melt which is lovely as you get little gooey bursts of chocolate!  I thought the white chocolate ganache would be too sweet but it compliments the dark chocolate and coffee cake very well. 


Ta da!































Just a very yummy cake, really! X Bo

2 comments:

  1. I just made this :) Still in the tin, cooling, but I'm worried it won't come out properly. Did you use baking paper? I just greased it...

    Your loving sister xxx

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    Replies
    1. I greased the whole tin and then used a strip of greaseproof paper to help lift it out! The picture you sent still looked yummy! Xxx

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