Easy Chocolate Cake with Delicious Ganache Icing
This is the cake that you wish your parents put in your lunchbox. It's birthday party nostalgic - soft, sweet, and satisfying. You'll definitely put your hand up for a second slice. There are no tricks to this cake, so if you're new to baking, have no fear! You really only need a small saucepan, a large bowl, a whisk, and a cake tin. Top it with hundreds and thousands for the under 5's or a generous pile of berries if you're celebrating with grown-ups.
Ingredients 9
For The Cake
100 g 45 % dark chocolate, chopped
125 g unsalted butter, cubed
1 1⁄4 cups self-raising flour, 165g, sifted
1⁄4 cup cocoa powder, 20g, sifted
3⁄4 cup caster sugar, 150 g
2 eggs, room temperature
3⁄4 cup milk, 190 ml
2 tsp vanilla extract
For The Ganache Icing
200 g dark chocolate, 45%, chopped
1⁄2 cup sour cream, 125 g
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
For The Cake
Preheat the oven to 180C° . Grease and line a 20cm round spring-form cake tin with butter and non-stick baking paper.
In a small saucepan, melt the and over a low heat, mixing really well to combine. Once completely melted set aside to cool.
Sift the and into a large bowl. Add the and stir to combine. Create a well in the centre of the dry ingredients and crack in the , then add in the , and melted butter-chocolate combination. Whisk together until smooth then pour in the wet ingredients and mix until just combined.
Spoon the batter into the cake tin, smoothing the surface with a spatula and bake for 40 minutes. you will know the cake is ready when a skewer is inserted into the centre of the cake, and it comes out clean or with a few crumbs sticking to it.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
For The Ganache Icing
In a small saucepan over low heat, melt the and set aside to cool. In a medium bowl, add the and melted chocolate and mix to combine. Put the ganache in the fridge for at least 10 minutes to firm up to a thick spreadable consistency.
Once the cake is completely cool, place on a plate or cake stand and using a spatula or a butter knife, spread the ganache evenly over the top of the cake. Start from the center and work your way outward, smoothing the ganache as you go. Finally, spread a thin layer of ganache around the sides of the cake so it is covered completely.
Clove Kitchen's tips
For a perfectly smooth finish on the ganache, ensure the cake is completely cool before icing. This prevents the ganache from melting and sliding off.
