Description
Indulge in a rich and decadent Chocolate Indulgence Cake featuring moist cocoa-infused layers, luxuriously smooth buttercream, luscious white chocolate ganache, and an impressive decorative chocolate sail. Perfect for special occasions, this showstopper dessert combines classic baking techniques with elegant finishing touches for a truly memorable treat.
Ingredients
Scale
For the cake:
- 440g unsalted butter, at room temperature
- 440g caster sugar
- 440g self-raising flour
- 8 eggs
- 80g cocoa powder
- a few tablespoons boiling water
For the buttercream:
- 750g unsalted butter, at room temperature
- 1kg icing sugar
- 50g cocoa powder
For the ganache:
- 200g white chocolate
- 100ml double cream
For the decoration:
- 100g white chocolate, melted for the chocolate sail
- Mixture of chocolate bars, biscuits, brownies, etc.
Instructions
- Prepare the chocolate sail: Pour the melted white chocolate onto baking parchment. Allow it to cool slightly until it thickens but is still pliable. Shape the parchment in a bowl to form a sail shape and place it in the freezer until the cake is completed.
- Mix the cake batter: In an electric mixer, combine butter, caster sugar, self-raising flour, and eggs. Mix until the batter is smooth and fully blended, excluding the cocoa mixture.
- Prepare cocoa paste: In a separate bowl, mix the cocoa powder with a few tablespoons of boiling water to form a thick, smooth paste.
- Combine cocoa paste with batter: Add the cocoa paste to the cake batter and mix thoroughly to achieve an even chocolate flavor.
- Divide batter and bake: Grease four 10-inch cake tins and divide the batter equally among them. Bake at 120°C (248°F) for 20 minutes or until a cocktail stick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Make the buttercream: Using an electric mixer, beat the unsalted butter on medium speed until pale and fluffy. Gradually add icing sugar and cocoa powder, mixing continuously until smooth and creamy.
- Assemble the cake layers: On a cake board and using a cake turntable, stack each cake layer separated by thick layers of buttercream. Cover the entire stacked cake with a generous crumb coat of buttercream, then smooth the edges using a cake scraper. Chill the cake in the fridge to set.
- Prepare the ganache: Heat 50ml of double cream until boiling, being careful not to let it overflow. Add chopped white chocolate to the hot cream and stir until fully melted and the ganache has a thick yet pourable consistency. Adjust thickness by adding more cream or chocolate as needed.
- Apply ganache drip effect: Pour the ganache over the chilled cake, gently spooning it over the edges to create a drip effect. Return the cake to the fridge to allow the ganache to set.
- Decorate the cake: Arrange a mixture of chocolate bars, biscuits, brownies, and other chocolate goodies on top of the ganache layer.
- Place the chocolate sail: Remove the chocolate sail from the freezer and carefully place it atop the decorated cake as the final decorative element.
- Serve and enjoy: Slice and serve this decadent cake, perfect for chocolate lovers and celebration occasions.
Notes
- Ensure all butter is at room temperature for smooth mixing.
- Use fresh eggs for best results.
- The baking temperature is low to ensure even cooking and moist texture.
- Chilling the cake between steps helps achieve cleaner layers and easier decoration.
- The chocolate sail can be made ahead and stored in the freezer until needed.
- Adjust ganache consistency carefully to achieve the perfect drip effect.
- Use a cake turntable and palette knife for professional-looking finish.
