I experimented with Mich Turners' recipe for her Chocolate Truffle cake which flopped, mainly because I didn't use the proper tin size. This however is a more robust cake and having learnt my lesson, I used two sandwich tins. Bake ware is an important factor and on this occasion I used silicone bake ware which is very handy if you dislike lining tins, but you have to be patient at the end of the cooking process because, the cakes need to be cooled almost completely before you peel off the silicone.
I have found to my cost that being impatient at this point and trying to eject a cake too soon will invariably lead to half on the counter and half safely left in the tin! So to sum up I use some silicone and some metal but with the addition of reusable parchment, a life saver. I've wandering off the point here, just so you know this cake is just sublime and it's so moist because of the sour cream. I used dark 50% cocoa solids chocolate throughout, yum!
Yield: 16-20 Slices
225g Self-raising flour
35g Cocoa powder
1tsp Bicarbonate of soda
125g Plain chocolate, broken into pieces
125g Light brown sugar
125g Caster sugar
150g Butter or soft margarine
3 Medium eggs, beaten
170-200ml Carton sour cream
200g Dark chocolate, broken into pieces
250-300ml Double cream
2tbsp Caster sugar
Preheat oven to 180ºC/350ºF Gas Mark 4. Grease and line 2 x 20cm sandwich tins with baking parchment. I used two silicone sandwich tins lightly greased with oil. In a medium bowl, sift the flour, cocoa and Bicarbonate of soda together, to get the lumps out, set aside. Melt the chocolate and water together over a pan of simmering water or in the microwave on high in 30 second intervals. When the chocolate is melted stir to combine. Meanwhile, using a stand mixer or hand mixer, cream the sugars and butter/margarine together until light and fluffy. Add the eggs and flour in three batches, starting and ending with the flour, this prevents the eggs from curdling.
The mixture should be smooth and combined before adding all the chocolate and sour cream, remember to scrape down the sides of your mixer. Divide the mixture between the two pans, level off. Bake on the middle shelf for 40 minutes or when the centre springs back when pressed gently. Cool on a wire rack. For anyone using silicone, cool almost completely then carefully peel off the silicone bake ware and finish cooling on a wire rack.
Melt on high all the ingredients in a large microwaveable bowl. Stir after each 30 second interval until the chocolate is melted. When the chocolate is melted, gently whisk until the chocolate is smooth and shiny.
Cool slightly and then pour over the base of your cake, put the top on, pour the remaining ganache over and allow to set. Pouring the Ganache over the cake while it was still on the cooling rack with some kitchen roll underneath to protect your counter top or in the sink, saves a lot of elbow grease later! If you want a more textured look, then leave the ganache to cool and spread it with a butter knife. Dip some fresh cherries in the ganache for topping, leave to set on greaseproof paper.