Tuesday, 18 November 2014

Chocolate Cake Tart

I can't throw anything away. Not even cake trimmings. I made a chocolate cake a while ago. Hard to believe, I know. For some reason that escapes me now, I had to trim quite a bit of yummy cake off it. After I'd finished,  I looked at my kitchen bench covered in perfectly good chunks of cake and thought, I could:  A) just eat it straight off the bench, B) put it in a bowl, pour cream over it and watch an episode of Homeland while stuffing it into my cake-hole C) make a trifle - but I already had cake!!! (first world problems), or D) stash it in the freezer for later times of famine. I chose D). Fast forward a couple of weeks when I'm elbow deep in the glacier that is my freezer and I find a container marked "Chocolate Cake Crumbs". The idea of thawing it out, dumping it in a bowl and eating it with ice cream did occur to me, but I restrained myself and made this tart instead. I'm a picture of self discipline.

Chocolate Cake Tart
adapted from here

For the Pastry:
250g (8 oz) unsalted butter, cubed
500g (1 lb) plain flour
1/4 teaspoon salt
50g (5 tablespoons) icing sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup milk (or enough to make up 1/2 cup liquids when added to the beaten egg and vanilla)

For the Filling:
1/2 cup chocolate cake crumbs
1 egg
1/2 cup thickened cream
1/4 cup honey
1/4 cup cocoa powder

For the Ganache:
100g (3.5 oz) dark chocoloate, chopped
150g (5 oz) cream

Make the Pastry:
Mix the egg and vanilla in a measuring jug. Add enough milk to bring the level up to 1/2 cup. Set aside,

Put the butter, flour, salt and icing sugar into a food processor and process until the mixture resembles breadcrumbs. Add enough of the egg mixture while pulsing the processor, to bring the dough together.

Tip the dough out onto a lightly floured work surface, bring it together into a ball and wrap it in cling film. Chill in the refrigerator for 20 minutes.

Roll the pastry out to fit a 35 cm x 13 cm rectangular tin and line the tin. Line the pastry with a sheet of baking paper, fill with baking beans and bake for 15 minutes. Carefully remove the baking beans and paper and return to the oven for a further 5 - 10 minutes, until golden.

Make the Filling:
Put all the filling ingredients into a food processor and blitz until smooth. Pour into the cooked tart case and bake for 30  - 35 minutes. Cool the tart completely in the tin.

Make the Ganache:
Put the chopped chocolate into a small bowl. Heat the cream to almost boiling in a small saucepan over medium heat. Take the hot cream off the heat and pour it over the chocolate. Leave for about 2 minutes, then stir it together until the chocolate is melted and you have a smooth, velvety mixture. Pour the ganache into the filling and allow to cool to room temperature before slicing. 


  1. A tart with cake inside it, and ganache on top?! You just smashed together three amazing things into something meta awesome. Am I cake dreaming I am a tart, or a tart dreaming I am a cake....

  2. Okay, this is genius! Never would have thought to do that with leftover cake...mine goes straight into the freezer with the intention of trifle usage at a later date! And can I say that you could put chocolate ganache on pretty much anything and it'd taste great! Wonderful recipe...must try!

  3. Your self control is impressive! This tart makes me want to dance it looks so good. I think the ganache is a special ingredient that makes this extra lu

  4. Hello beautiful tart!!! :) Oh, if you knew how much I can feel what you're talking about. I think sooooo much when I cook and nothing is going in the trash can, no, no!!! I'm sure this tart was delicous!

  5. Seriously, whaaaaat? I can't believe that you had the self-discipline to use that gorgeous cake in baking. It was totally worth it though, look at this glorious thing! I do hope that you shoved some in a bowl with cream or ice cream and sat down to watch an episode of Homeland (accompanied by wine). You've reformed leftovers, Jen. Eeep.

  6. Hi there, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers

  7. I like your idea of self discipline ;). Beautiful tart!