Friday, 6 November 2015

Rich Chocolate Cake with Creamy Vanilla Filling and Ganache

Come over and I'll make us some coffee. We can sit and look out at the garden and talk about stuff.  We'll laugh, we'll cry a little and we'll eat cake.  Won't it be fun?

Rich Chocolate Cake with Creamy Vanilla Filling and Ganache
filling adapted from here

For the Cake:
45g dark chocolate, chopped
180ml strong brewed coffee, hot
320g caster sugar
180g plain flour
90g cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs (about 55g each)
90ml light olive oil
180ml buttermilk
1 teaspoon vanilla extract

For the Filling:
125ml full cream milk
2 tablespoons plain flour
1 teaspoon vanilla extract
115g unsalted butter
115g caster sugar

For the Ganache:
125g dark chocolate, chopped
125ml thickened cream
10g unsalted butter

Make the Cake:
Preheat the oven to 160C.  Grease and line two 20cm round cake pans with baking paper.  Set aside.

Put the chopped chocolate into a heatproof bowl and pour the hot coffee over it and stir until the chocolate has melted.  Leave to cool slightly.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, salt together and add the sugar. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs for 2 minutes.  Add the oil, buttermilk and vanilla and mix to combine.  Gradually add the dry ingredients and beat on low until just combined.  Add the chocolate mixture and mix until just combined.

Pour the batter evenly into the prepared pans and bake for 30 - 35 minutes, or until a skewer inserted into the centre of the cakes comes out clean.  Leave the cakes to cool completely in the pans.

Make the Filling:
Put the milk in a small saucepan and whisk in the flour.  Whisk until smooth, then put the pan on a low heat.  Continue whisking until the mixture becomes very thick.  Remove from the heat and leave to cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together for about 8 - 10 minutes.  You want the sugar to dissolve.  To test, dip a finger into the mixture and rub it between the tips of your finger and thumb.  If there's any graininess, continue to beat until it's gone.  Add the cooled milk mixture and vanilla and beat until it resembles whipped cream.

Make the Ganache:
Put the chopped chocolate into a heatproof bowl.  Set aside.

Put the cream and butter into a small saucepan, bring it to a boil, then pour it over the chopped chocolate.  Leave for 2 minutes, then stir until smooth.  Leave to cool to a pouring consistency.

Put one of the cakes on a cake stand.  Spoon the filling on top and use a palette knife to spread it neatly and evenly to about 1cm from the edges.  Put the second cake on top, sandwiching the filling between the two cakes and press down gently to get the filling to spread right to the edges.

Pour the ganache over the top of the cake, letting it drip seductively over the edges.


  1. What a delicious cake that looks like! Love the vanilla custard filling, I imagine that's a perfect accompaniment to the rich chocolate cake :D

    1. The filling is divine. I think I'm going to be filling everything with it.

  2. Please, yes, please!!!!!!!! Your cake is so beautiful, I love it!

  3. These quantities do not appear to be enough to produce two 8 inch cakes. 320 grams of sugar converts to about a cup and a half of sugar ounces, and 180 grams of flour converts to about 3/4 cup of flour. Are these measurements correct?

    1. The measurements I have given are the exact measurements I used to make my cake.
      320g of caster sugar is 1 1/2 cups and 180g of plain flour is actually 1 1/4 cups.

  4. I do accept that you probably have no way of knowing that to every American this is a DingDong cake. :) These were little snack cakes you could buy at the supermarket - mini cakes like yours. I loved them. LOL

    1. Oh I love the name. Wish I'd have known that when I was baking it.

  5. Oh my goodness this looks heavenly! I love the way you have photographed it - I can almost taste it from here. Torture!

  6. I'll come over! I'm on my way! You might have to pick me up from the airport though. I'll bring my best stories, and some homemade honeycomb and we can sit back and shoot the breeze and eat cake while the sun sets :)

  7. What type cake pan liner have you used? Is it something like a cupcake liner to fit an 8 inch cake pan? If so, where do you purchase the liners? Beautiful photos!

    1. Yes, it's just like a cupcake liner. I get mine from a local supplier, but you can get them online. They are such a time saver,