Tagged "chocolate-cake"

Name: Tagged "chocolate-cake"
Ingredients: melted butter, to grease; 250g butter, cubed, softened; 330g (1½ cups) caster sugar; 3 teaspoons natural vanilla essence or extract; 4 eggs; 225g (1½ cups) plain flour; 225g (1½ cups) self-raising flour; 250ml (1 cup) milk; 1 tablespoon instant coffee granules dissolved in 1 tablespoon boiling water, cooled; 30g (¼ cup) Dutch cocoa powder, sifted and combined with 60ml (¼ cup) hot tap water, cooled; 1½ tablespoons Dutch cocoa powder, sifted and combined with 1½ tablespoons hot tap water, cooled; 2 teaspoons Dutch cocoa powder, sifted and combined with 2 teaspoons hot tap water, cooled; 500g good-quality dark chocolate (45-54% cocoa), chopped; 300ml pure (pouring / thin) cream; 100g good-quality dark chocolate (45-54% cocoa), chopped; 100ml pure (think / pouring) cream; 2 tablespoons corn syrup

bakeclub.com.au

Delightful layered cake with dark, milk, and light chocolate flavors, topped with a luscious ganache drip glaze. Perfect for special occasions!

View full recipe on bakeclub.com.au

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Ingredients

melted butter, to grease
250g butter, cubed, softened
330g (1½ cups) caster sugar
3 teaspoons natural vanilla essence or extract
4 eggs
225g (1½ cups) plain flour
225g (1½ cups) self-raising flour
250ml (1 cup) milk
1 tablespoon instant coffee granules dissolved in 1 tablespoon boiling water, cooled
30g (¼ cup) Dutch cocoa powder, sifted and combined with 60ml (¼ cup) hot tap water, cooled
1½ tablespoons Dutch cocoa powder, sifted and combined with 1½ tablespoons hot tap water, cooled
2 teaspoons Dutch cocoa powder, sifted and combined with 2 teaspoons hot tap water, cooled
500g good-quality dark chocolate (45-54% cocoa), chopped
300ml pure (pouring / thin) cream
100g good-quality dark chocolate (45-54% cocoa), chopped
100ml pure (think / pouring) cream
2 tablespoons corn syrup