Melt & Mix Chocolate Cake With Ganache Icing

12
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"From one of our national supermarket and their free monthly magazine. Please note cooling time is not included in times."

Original recipe yields 12 servings
OK
  • FOR GANACHE ICING

Nutritional

  • Serving Size: 1 (131.2 g)
  • Calories 469.1
  • Total Fat - 24 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 94.7 mg
  • Sodium - 219.2 mg
  • Total Carbohydrate - 61.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 48.8 g
  • Protein - 6.5 g
  • Calcium - 71.4 mg
  • Iron - 2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Grease and line the base and sides of a 20cm square cake pan with baking paper.

Step 3

Combine the sugar, milk, butter, cocoa powder and bicarbonate of soda in a saucepan over medium-low heat and cook, stirring for 5 minutes or until the butter melts and the mixture is smooth and set aside for 5 minutes to cool slightly.

Step 4

Add flour and almond and whisk to combine and then add the egg and whisk to combine and then pour into the prepared pan and smooth the surface and bake for 45 minutes or until a skewer inserted in the centre comes out clean and turn onto a wired rack to cool completely.

Step 5

Meanwhile, to make the ganache icing, place the chocolate, sour cream and butter in a heatproof bowl and place over a saucepan of simmering water (making sure water does not touch the bowl)and stir for 5 minutes or until chocolate melts and mixture is smooth and then add the icing sugar and whisk to combine.

Step 6

Place in the fridge for 1 hour or until icing thickens and stir with a wooden spoon until smooth.

Step 7

Place the cooled cake on a serving plate and spread the ganache icing evenly over the top of the cake.

Step 8

Cut into pieces to serve.

Tips & Variations


No special items needed.

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