(Ah! Late! So late that this post is officially on the 24th… But let’s move swiftly past that… *cough cough*)
We are nearly there, days slipping through in a haze of busyness, wrapping paper and sparkly lights. I like to have some home-baked delights on hand for all the people popping in over the next few days; scones are a lovely antidote to the rich food but I like to have them fresh; this cake, (basically a Victoria Sponge with minor modifications!) is so simple: a blitz-it-up-in-the-food-processor cake, which keeps for ages (it will last up to a week).
I decorated it with white chocolate swirls to contrast with the delicious chocolate. Simple, speedy, and completely scrumptious 🙂
Preheat the oven to 160’C. I prepared a large 10″ round springform tin, rubbing a little butter and then lining with grease proof paper.
In the food processor, I put:
200g self raising flour
25g cocoa powder
225g caster sugar
1 teaspoon of baking powder
and
4 large eggs
And blitz until blended. Into this, I pour 225g butter (melted). Whizz up for another ten seconds until blended well.
Pour into prepared tin and put in the oven for approximately 25 mins (it’s ready when a skewer inserted into the middle comes out clean)
Let cool on a wire rack while you make the frosting/ ganache icing:
Pour 284mls of double cream into a pan, add 2 tablespoons of sugar and heat it up until just boiled. pour this over 200g of good chocolate. Stir until the chocolate is melted and mixture is smooth.
I poured some of this over the top, and then kept the rest as a sauce to pour as *needed* (who doesnt need extra chocolate sauce?) This also keeps really well in the fridge for a few days. Enjoy!
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