- For the Cake 120g Butter
- 240g Lindt EXCELLENCE 70% Cocoa
- 100ml Canola oil
- 230g Brown sugar
- 3 Eggs
- 220g Cake flour
- 1tsp Baking powder
- 1tsp Baking soda
- 50g Cocoa powder - good quality
- 280g Buttermilk
- 200g Sour cream
- Optional little Black food colour gel
- Baste for the cake
- 100g Golden Syrup
- 150g Water
- 100g Lindt EXCELLENCE 70% Cocoa
- Icing (best prepared the day in advance)
- 200ml Cream
- 100g Buttermilk
- 230g Lindt EXCELLENCE 70% Cocoa
- 50g Butter
For the cake. Preheat the oven to 170°C Gently melt Together the butter and the chocolate and allow to cool. Place sugar Into a large bowl and sift in the cocoa powder, flour and raising agents. Whisk The eggs until light and pale. Mix into the dry ingredients. Stir In the cooled chocolate mixture, oil, buttermilk, sour cream and colour if using. Divide Mixture into two greased 18Øcm cake tins and bake for around 45 minutes or until a skewer comes out clean. Set aside to cool.
For the icing and assembly Bring the cream and buttermilk to the boil. Pour over Chocolate and blitz until smooth using a stick blender. Blend in the Butter and allow to rest, covered with clingfilm overnight at room temperature. For the baste Combine the Golden syrup, water and chocolate in a saucepan and gently heat until just melted. Cut each cake in half horizontally Baste and fill with about a quarter of the icing. Repeat with the remaining with the other layers saving some icing for the outside.
To finish Mask the outside with icing and cover the with shavings.