Chocolate Nemesis Cake
Recipe type: Desserts
Serves: 8
Ingredients
- 225g self-raising flour
- 350g granulated sugar
- 65g unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 240ml buttermilk
- 120ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 240ml strong hot coffee
- for the ganache:
- 200g 70% cocoa dark chocolate
- 284ml pot double cream
- 2 tbsp golden caster sugar
- to garnish:
- blackberries, blueberries, figs and edible dust in gold
Method
- Preheat oven to 180C/Gas 4. Butter and line with greaseproof paper two 23cm round cake tins. Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Set aside.
- Mix the buttermilk, oil, eggs (at room temp), and vanilla extract in a large bowl using a handheld mixer. Slowly add the dry ingredients with the mixer on low. Add the coffee. The batter will be very thin, which is fine. Pour the batter into the cake tins and bake for 25 mins or until a skewer inserted in the centre comes out clean. Allow to cool and then cut the two cake discs horizontally in half, so you end up with four discs.
- Make the ganache by chopping the chocolate into small pieces and put in a bowl. Pour a large pot of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it’s about to boil. Take off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Sandwich the four layers together with a little of the ganache and then pour the rest over the cake and smooth to cover with a palette knife. Decorate with blackberries, blueberries and fresh figs and sprinkle a very light dusting of edible gold dust over the blackberries.
