Moist, melt-in-mouth chocolate sponges, layered with the finest quality Belgium Chocolate ganache and decorated more chocolates. That, dear readers, is my Chocolate Overload Cake! This complex looking cake is actually pretty simple to make and takes only 2 hours from start to finish. It's an oil-based cake which has an intense chocolate flavour, with a hint of coffee. I like this particularly because it is moist and sturdy at the same time. Contrary to what you have heard, this oil-based cake works great under fondant. I've effortlessly stacked two-tier cakes made with this recipe. And it also makes great cupcakes. This is definitely something which needs to go in your recipe journal.
230g All Purpose flour
375g Granulated White Sugar
80g Cocoa Powder
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 Eggs (medium)
120 ml Neutral flavoured Vegetable oil
1 tsp Vanilla extract
240 ml Buttermilk
220 ml Hot water + 1 tsp Instant coffee powder
Preheat oven to 170 degrees C.
Grease and line two 8 inch pans.
In a large bowl sift together all purpose flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In another bowl beat eggs until frothy.
Add sugar and continue to beat for approx 1 minute on medium speed.
Add vegetable oil, buttermilk, vanilla and mix well.
Add the flour mixture to egg mixture in three parts, beating 20 seconds after each addition.
Finally add hot coffee and mix well.
The batter will be very liquidy.
Pour into prepared cake pans and bake for approx 45 minutes or until a toothpick inserted comes out clean.
GANACHE & DRIP
Check this link for a detailed post on ganache.
Decorate with chocolates of your choice.