Then I placed the second cake on the first, and poured the chocolateganache over the cake. For step-by-step instructions on how to make the chocolateganache, see here
All four occasions was ended with a chocolate dessert – chocolate espresso mousse, French chocolate silk pie, chocolatecupcakesand this chocolateganache king
This isn’t just any fluffy chocolatecake, it’s baked with Guinness stout beer and decked in a sweet cream cheese frosting spiked with Bailey’s Irish Cream
It’s a simple chocolatecakewith orange and lemon zest, with some fresh orange juice, filled and frosted withganachefrostingand topped withcandied citrus slices
Take them out, remove from the tin and leave to coolTo make the chocolatefudgefrosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles
Apologies for only one photograph, but whenever I make this cake it disappears way too quickly, the recipe is based on Phil Vickery's Gluten Free Chocolatefudgecake but made dairy free andwith a vegan frosting
You can leave the top of your cakewith just frosting, but if you wish to add a little bit of pizazz, make some chocolate shards and garnish your cakewith them
If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cakewith more butter icing
But I do live with Europe’s foremost chocolatecake testers who take their job very seriously. (In fact have a look through many more on the “chocolate” link above) As I said, I live with experts
Take off the heat and break in the chocolate. My recipe makes a delicious moist cake, packed with desiccated coconut and coconut milk, and lightly flavoured with a splash of rum, zesty orange and grated nutmeg
Last weekend I made the most incredible cake, it was a zesty lemon sponge cake filled with lemon buttercream and finished with a dark chocolate Baileys ganache, I decorated it with some chocolate shavings and some chocolate dipped strawberries with a few bare ones for a burst of colour
It's a very rich chocolatecake which is made with real chocolate rather than cocoa powder and it is filled and topped with an even richer, thick chocolateganache
To prepare buttercream frosting, place butter and powdered sugar in a mixing bowl. I was all caffine-high and mixed up a tiny batch of espresso buttercream to go with the cake, instead of the white chocolate buttercream from the original recipe
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