Chocolate Celebration Cake
Rich, dark, creamy, encased in a decorated dark chocolate collar with a hidden hazelnut cake layer in the middle. Quite simply chocolate heaven!
Servings: 12
Equipment
- 20cm (8in) deep springform cake tin
- 20cm (8in) round shallow cake tin
- Electric hand whisk
- food processor optional
- large piping bag
- star nozzle
- palete knife
Ingredients
for the chocolate cake
- 200 g (7oz) butter
- 200 g (7oz) golden caster sugar
- 4 medium eggs
- 225 g (8oz) self-raising flour
- 2 tablespoons cocoa powder
- 50 g (2oz) dark chocolate, melted
for the hazelnut cake
- 100 g (3½oz) butter
- 100 g (3½oz) golden caster sugar
- 2 medium eggs
- 100 g (3½oz) self-raising flour
- 50 g (2oz) toasted hazelnuts finely chopped
for the ganache
- 500 g (1lb 2oz) plain chocolate
- 600 ml (1pt) double cream
to finish
- about 175 g (6oz) plain chocolate, tempered
- chocolate transfer sheets See body of post for details
Instructions
- Preheat the oven to 180℃ /160℃ fan/gas mark 4. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 5.Lightly grease and line the base of a 20cm (8in) deep springform cake tin and a 20cm (8in) sandwich tin.
To make the chocolate cake.
- Beat 200g (7oz) butter and 200g (7oz) sugar together until light and creamy. Add 4 eggs one at a time, beating well after each addition, add 2 tablespoons cocoa powder with the last egg.
- Sift in 225g (8oz) flour and fold in, then fold in 50g (2oz) melted chocolate.
- Pour into the spring form tin, level top, then make a slight dip in the centre. Bake for 50 minutes – 1 hour or until springy to the touch.
Make the hazelnut cake.
- Beat 100g (3½oz) butter and 100g (3½oz)sugar together until light and creamy. Add 2 eggs one at a time, beating well after each addition. Sift in the 100g (3½oz) flour and fold in, along with 50g (2oz) finely chopped toasted hazelnuts.
- Pour into the sandwich tin and spread level. Bake for 25–30 minutes or until springy to the touch.
- When the cakes are cooked allow to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
To make the ganache.
- Break 500g (1lb 2oz) chocolate into small pieces and place in a heatproof bowl. Heat 600ml (1pt) cream in a saucepan until almost boiling, then pour onto the chocolate, stirring. Continue to stir until all the chocolate has melted and combined with the cream.
- Whisk until the ganache is cool and thick enough to pipe.
To assemble the cake.
- Split the chocolate cake into two layers. Use about three-quarters of the ganache to sandwich the two chocolate cake layers together with the hazelnut cake in between.
- Spread ganache over the side of the cake and transfer the cake to a baking sheet or tray.
- Spoon the remaining ganache into a piping bag fitted with a star nozzle and pipe rosettes to completely cover the top of the cake.
To complete.
- Cut the transfer sheets into strips and long enough to go around the cakes. Temper about 175g (6oz) of chocolate by melting about ⅔ in a bowl slowly over a pan of gently simmering water. Then remove from the heat and stir in the remaining chocolate chopped into small pieces. Stir until melted. (Follow the link in post for more details on how to temper chocolate.)
- Spread the chocolate over the transfer sheets going right up to the edges, then carefully lift up and place around the edge of the cake. Allow the chocolate to set.
- Carefully remove the transfer sheets and carefully transfer the cake to a serving plate.
Notes
Cook's Tips
- You can cook the cakes in the oven at the same time but close the oven door quickly but gently when putting the hazelnut cake into the oven and again when removing.
- Chop the hazelnuts in a food processor to save time.
- The chocolate for the collar needs to be tempered to get a bright shiny finish and to have a good snap.
- Use plain acetate sheets or even baking parchment can be used to make the collar if you do not have chocolate transfer sheets (see body of the post for more details).