My quest for the best chocolate cake recipe
has lead me down many a chocolatey path and for now I have to say that
this chocolate sponge cake recipe is "taking the
cake" so to speak - I must say that tastes differ so you may not agree
but this chocolate sponge cake is pure decadence.
It fits all my requirements: dense, moist, rich and dark topped with luscious chocolate ganache. Perhaps a little too much for some and I certainly can't eat more than a small slice at a time. It is rather expensive to make and not exactly "quick and easy".
But I found it to be well worth the effort. It's fudge-like, dense texture is moist and seems to keep rather well. The chocolate ganache that I had left over as icing also kept well in the fridge. I didn't use the Tia Maria in the ganache, I used a teaspoon of vanilla essence instead.
For the icing:
Melt the chocolate and cream in a saucepan and then stir
in the Tia Maria. Remove from the heat and allow the chocolate ganache
to cool until it spreads nicely but doesn't run off the cake. The cake
must be cooled when icing otherwise the ganache will melt.
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