Happy New Year from Lottie’s Bakes! I hope you all had a good Christmas and New Year! Now it is January and time to diet … or time to make a delicious chocolate and blackcurrant cake! First though I have some very very very exciting news …. I got a Kitchen Aid for Christmas! It is beautiful and I love it. It is a lovely pistachio green and is the star of my kitchen. I can’t believe how easy it is to use and I’m sure I make much less mess when I use it! So here it is – say hello! Do you think it is okay to give it a name? Any mixer suitable name suggestions very welcome!
Now it is time to bake – this is the recipe for the very first cake my Kitchen Aid helped me to make! If you have had enough of dried fruit and spices now Christmas is over then why not turn your loyalties back to chocolate and make this delicious Chocolate and Blackcurrant cake. Chocolate and blackcurrant pair together so well, I have used them before in this Brownie base Blackcurrant Cheesecake and I had to use them together again. This cake is a 3 layer chocolate sponge cake, filled with blackcurrant jam and dark chocolate ganache and then covered in dark chocolate ganache.
To make this cake you will need:
220g plain flour
200g golden caster sugar
150g soft brown sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
250ml whole milk
125ml sunflower oil
1tsp vanilla extract
250ml boiling water
Good quality blackcurrant jam
To make the ganache:
400ml double cream
400g dark chocolate
Start by making the ganache first, this can be made the day before and left at room temperature to set. Heat the cream gently in a pan, don’t allow to boil but once hot take off the heat and break the chocolate into the saucepan. Stir the chocolate into the cream until melted and you have a thick, glossy ganache. Leave at room temperature to set to a spreadable consistency.
Preheat the oven to 180C. Mix the dry ingredients together until well combined. Mix in the eggs, milk, oil and vanilla until the batter is well mixed and smooth. Gradually add the boiling water and mix well until it is all combined. The mixture will be very wet but don’t worry it comes out as a wonderfully moist cake. Pour the batter into 3 greased and lined 8 inch cake tins, dividing the batter equally between them. Bake in the oven at 180C for approx 20-30 minutes. To test if the cakes are done insert a skewer, it should come out clean.
Leave the cakes to cool in their tins before removing. Handle the cakes gently as they are very moist.
Once the cakes are completely cool you can start assembling. Use a knife or palette knife to spread a thick layer of blackcurrant jam over one of the layers. Spread ganache over another layer and sandwich the 2 together. Repeat, spreading a layer of blackcurrant and ganache and sandwiching together.
Once the cake is assembled carefully cover the cake in ganache, trying to keep the cake as straight as you can and making sure the icing is spread evenly and smoothly.
I finished my cake with a dusting of icing sugar using a stencil to create a snowflake design.
Happy Baking! Any Kitchen Aid tips and tricks then please send them my way!
Ps. I am entering this cake into this month’s Tea Time Treats. The theme is eggs and guess what, this cake contains eggs! It is hosted by The Hedgecombers and Lavender and Lovage.