Bake and decorate this Chocolate Ganache Cake with lovely patterns and surprise your loved ones.
- 1 hr + cooling
- 45ml cacao powder
- 125ml hot brewed strong coffee
- 120g soft butter
- 250ml sugar
- 2 eggs, beaten
- 125ml vanilla yoghurt
- 5ml bicarbonate of soda
- 3ml vanilla essence
- 375ml cake flour
- 3ml baking powder
- pinch of salt
- Preheat oven to 180°C. Line a 19cm round or square cake tin with baking paper. Combine the cacao and coffee. Cool to room temperature.
- Cream the butter and sugar together. Slowly add the eggs, beating until well combined. Mix the cacao mixture through.
- Mix the yoghurt, bicarb and vanilla together. Sift the flour, baking powder and salt together. Add
the yoghurt and flour mixtures, alternating, to the butter mixture. Pour into the prepared pan and bake for about 35 minutes or until cooked. Cool. Cut the top off if necessary to level the cake. Turn over to cover the base with ganache, and to prevent crumbs in the ganache.
Magazine issue date: February, 2016