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Decadent Chocolate Cake
2016-12-01- Cuisine: Family
- Course: Desserts
- Skill Level: Intermediate
Recipe Info
- Servings : 6-8
- Prep Time : 4:00 h
- Cook Time : 1:30 h
Ingredients
- 95g prunes, pitted
- 80ml port
- 185ml water
- 250g butter, chopped
- 180g dark chocolate, chopped
- 100g dark chocolate (70% cocoa), chopped
- 315g caster sugar
- 2 tsps vanilla essence
- 3 eggs
- 50g sour cream
- 225g cake flour
- 2 tbsps cocoa
- 1 tsp baking powder
- 1⁄2 tsp salt
- Ganache:
- 200g dark chocolate
- 200g cream
- 3 tsps port
Method
Step 1
Preheat oven to 160°C. Grease base and side of a 22cm springform pan. Line with baking paper. Bring the prunes, port and 60ml water to a simmer in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 10 minutes or until softened. Cool for 15 minutes. Use a stick blender or food processor to process well until smooth.
Step 2
Meanwhile, place the butter, dark chocolates, sugar, vanilla and remaining water in a saucepan over low heat. Cook, stirring, for 5 minutes or until melted and smooth. Transfer to a large bowl and set aside to cool for 15 minutes. Place the eggs and sour cream in a small bowl and whisk until combined. Use a balloon whisk to stir prune mixture and egg mixture into the chocolate mixture until well combined and glossy.
Step 3
Sift in remaining dry ingredients. Mix until combined. Pour into pan. Bake for 1 hour 15 minutes or until a skewer comes out with moist crumbs clinging. Cool in the pan for 2 hours. Transfer to a wire rack to cool completely.
Step 4
Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Remove from heat. Slowly stir in the port. Set aside, stirring occasionally, for 1 hour 30 minutes, until thick. Spread over cake.
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