We Have Found The Best Chocolate Cake Recipe And You Need To Try It

We are self-confessed chocolate obsessed here at Consommé from our Editor’s guilty pleasure: pairing a square (or two) of chocolate with a glass (or two) of wine on the sofa after a long-hard working week, or our resident Food Feature writer Adam’s penchant for supporting British brands who are all happily waving the cocoa flag proudly and producing unbelievably moorish products that just melt on the tongue. And even though we may not agree what chocolate is the best, what we can agree on… is that the best way to consume it is in cake form. And we have definitely sampled a cake or two in our combined lifetimes. But none compare to this incredible creation by self-proclaimed home-cook, food photographer and stylist, Fen Sandelson (@myhomestylelife) who inspires and causes hunger pains and the ultimate food envy to all who follow her. Fen’s style is comfort with a luxurious edge and her delicious creations taste just as good as they look. But don’t just take our word for it - try it for yourself. We will eat our hat if you can find a better recipe.

*we may need to buy a hat first.

Fen Sandelson - myhomestylelife

The Best Chocolate Cake

Creates a 3-Layered Cake

180ml boiling water
260g soft unsalted butter
150g dark chocolate
300g plain flour
410g soft brown sugar
284ml buttermilk (1 tub)
150g ground almonds
1 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons bicarbonate of soda
1 and a half teaspoons of vanilla 
5 eggs room temperature 

Chocolate Ganache
200g dark chocolate
80g unsalted butter
2 tablespoons of golden syrup
4 tablespoons of dark brown sugar
300ml double cream 

Cherry Jam (additional filling - optional)

Method:
1. Preheat the oven to 180 degrees. 

2. Line and grease 3 x 20cm round cake tins 

3. Break chocolate into a bowl, pour over just boiled water and set aside somewhere warm. 

4. In a large mixing bowl. Cream together butter and sugar, using a wooden spoon or electric whisk, until pale and fluffy. 

5. Add eggs one by one, beating in between with a teaspoon of flour, to stop the mixture curdling. Add the vanilla extract.

6. Mix the chocolate mixture well, (the chocolate should be melted and combined with the water) add to the cake batter, along with the buttermilk. Mix until all combined, and you will have a very loose mixture, don’t worry if it looks slightly grainy and split, as it will come together once the flour is added. 

7. Lastly fold in ground almonds, sift in together the flour along with the baking powder and bicarb. Fold in gently, until all combined. 

8. Divide mixture evenly between the tins and bake for 35-40 mins

To make the ganache:
1. In a saucepan Melt chocolate and butter, and sugar over a very very low heat. Once melted take off the heat add golden syrup, mix well and finally wisk in the cream. Set aside at room temp until ready yo ice the cake.

2. Once the cake is cooled, assemble. I like to add cherry jam, fresh cream and chopped cherries to the filling but this is optional. Just the chocolate ganache and a layer of jam works absolutely perfectly as well. Garnish with Cherries 

For more delicious recipes visit myhomestylelife.co.uk