Chocolate gateau recipes
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- Ultimate Chocolate Cake
- Chocolate Truffle Cake
- Oh So Good Chocolate Cake
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- 200g good quality dark chocolate , about 60% cocoa solids
- 200g butter cut into small pieces
- 1 tbsp instant coffee granules
- 85g self raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscavado sugar
- 200g Golden caster sugar
- 25g cocoa powder
- 3 Medium Eggs
- 25ml buttermilk
- grated chocolate or curls to decorate
- FOR THE GANACHE
- 200g good quality dark chocolate
- 284ml carton double cream
- 2 tbsp Golden caster sugar
- 1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
- 2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
- 3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
- 4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- 5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
- 4 oz margarine or butter
- 2 dsp cocoa powder
- ½ tsp rum essence
- ¼ tsp Vanilla essence
- 6 oz left over cake.grated into crumbs
- 4 oz digestive biscuits.made into crumbs
- 2 oz icing sugar. sifted
- 2 oz chopped.mixed nuts
- ¼ pt whipping cream
- 2 oz Plain Chocolate
- 1. Place the margarine or butter in a saucepan and gently heat until melted.
- 2. Remove from the heat and stir in the cocoa powder,rum and vanilla essences and blend thoroughly to a smooth paste.
- 3. Add the cake,biscuit crumbs,icing sugar and nuts and mix together with a wooden spoon,until well combined.
- 4. Press the mixture into the tin and smooth the top level with the fingers.
- Leave to cool,then place in the refrigerator for 1 hr to firm.
- 5. Remove the cake from the tin and place on a serving plate.
- Whip the cream lightly until it forms soft peaks,then spread over the top of the cake with a palette knife.
- 6. Place the chocolate fins on top at an angle.
- To make the chocolate fins:
- Break up the chocolate and melt it in a basin standing over hot water.Line a baking sheet with greaseproof paper.Place an 8-in flan ring on this and spread the chocolate inside the ring to form a circle.Refrigerate for 1 hr.When the circle is firm,remove the ring and cut the chocolate into 8 triangles.
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- 175 g plain flour
- 50 g cocoa powder
- 1 tbsp baking powder
- 1 tbsp baking soda
- 75 g caster sugar
- 2 medium eggs
- 4 tsp black treacle
- 150 ml vegetable oil
- 150 ml milk
- 175 g chocolate
- 50 ml double cream
- 25g butter
- 50 ml whipping cream
- Heat the oven to 180 C. Lightly butter and line the base of two 7 inch cake tins. Cream the butter and caster sugar together. Sift in the plain flour, cocoa powder, baking powder and baking soda. Fold in the flour mixture using a spoon. Beat in the eggs. Pour in the vegetable oil and milk and mix. Then add in the black treacle and mix well. Once the mixture is well mixed together, divide the mixture into the two cake tins and level off the mixture with a palette knife. Bake for 25-30 minutes until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before turning onto a wire rack to cool.
- For the filling:
- Whip the whipping cream. Melt the chocolate with the butter in a small saucepan. Once melted, remove from the saucepan and mix in the double cream to make the chocolate filling. When the cake has cooled, spread the chocolate filling onto the base chocolate cake. Then spread the whipping cream on top of the chocolate filling. Sandwich the cakes together. If you wish you can use half the mixture of the chocolate filling and whipping cream and spread the remaining mixture on top of the cakes. For the final touch, dust with some cocoa powder, or slice some strawberries and place in the centre of the cake on top of the whipping cream. Enjoy!