Chocolate Ganache Crumb Cake
Photography Claire Aldous.
INGREDIENTS
Crumble
⅓ cup plain flour
¼ teaspoon ground cinnamon
2 tablespoons caster sugar
40 grams butter, diced and chilled
½ cup dark chocolate chips
Cake
½ cup cocoa
½ cup boiling water
⅔ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1¼ cups plain flour
2 teaspoons baking powder
1¼ cups caster sugar
½ cup dark chocolate chips
Ganache
½ cup cream
2 tablespoons dark rum
150 grams dark chocolate chips
2 x 20cm cake tins, greased and bases lined with baking paper
METHOD
Preheat the oven to 180˚C.
Crumble: Put the flour, cinnamon, sugar and butter in a bowl and rub together with your fingertips to make fine breadcrumbs. Add the chocolate and chill until ready to use.
Cake: Whisk the cocoa and boiling water together in a large bowl until smooth. Add the oil, eggs and vanilla and whisk together.
Add the flour, baking powder and the sugar and whisk until smooth then stir in the chocolate chips.
Divide the mixture evenly between the two tins. Sprinkle half of the crumble over the top of each cake and bake for 20–22 minutes or until just firm to the touch and the cake is shrinking away from the sides of the tin. Don’t over-bake. Cool the cakes in the tins.
Ganache: Heat the cream and rum in a small saucepan until just below boiling point. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth. Leave until cool and almost set but still spreadable.
To assemble: Remove the cakes from the tins and peel off the baking paper. Spread the ganache on the smooth side of one cake and place on a serving plate. Top with the second cake and dust with icing sugar.
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126
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