Life Is Like a Box of Chocolates

As the famous quote in Forrest Gump goes, ‘you never know what you’re gonna get’. Life can get tough at times, but those sweetest and happiest moments also sometimes come at the most surprising times. However, one thing for certain is you can never have too much chocolates. This rich and moist chocolate cake covered in velvety chocolate ganache will be a delicious treat at any time you desire. In fact, life should be filled with chocolates!

Chocolate Cake with Chocolate Ganache

Ingredients:

Chocolate Cake:

225g self-rising flour

85g cocoa powder

200g caster sugar

2 eggs

1 tsp baking powder

220ml milk

20ml flavourless oil

1 tsp vanilla extract

60 ml hot water

Chocolate Ganache:

240ml double cream

200g dark chocolate, chopped

20g unsalted butter, softened

Decorations (optional):

Coloured fondant, purple and green

White chocolate, block

Method:

1. Preheat the oven to 180C/fan 160C/gas 4.
2. Sieve the flour and cocoa powder into a large bowl.
3. Add all the other cake ingredients, apart from the hot water, into the flour mixture. Mix until it is well combined.  Then, gradually add in the hot water and mix until smooth.
4. Grease the cake tin, and pour the cake batter into the tin. Bake the cake for 35-45 minutes, or until a skewer inserted into the centre comes out completely clean. Remove the cake from the oven and leave it to cool in the tin before icing.
5. To make the chocolate ganache, heat the double cream in a saucepan to boil.
6. Place the chopped chocolate in a large bowl, then pour the hot cream over the chocolate. Whisk until the mixture is smooth and well combined.
7. Add the butter to the ganache mixture and whisk until it is fully incorporated.
8. Leave the ganache to set at room temperature for about 1-2 hours before using it to ice the cake.
9. Using a peeler, scrape the white chocolate block to create white chocolate shavings. Shape the coloured fondant into flowers and leaves.
10. Decorate with coloured fondant flowers and white chocolate shavings before serving.