Chocolate ganache drip cake
There is something about using a smooth and silky ganache to decorate a cake that creates a wonderful flavour, which is luxuriously chocolatey and I want to gobble up every single crumb. I used a mix of dark and milk chocolate to give the ganache a balanced flavour, but if you wanted to use all dark chocolate for extra intensity you would need 300g (10½oz) in total. If you wanted to use milk chocolate, you would need 450g (1lb) in total, and if you wanted to use white chocolate you would need 600g (1lb 4oz) in total. Any combination works well if you’re a chocoholic. Also, be sure to have fun with the decoration – Iadored adding the golden touches to this cake.
SERVES
15+ 500g (1lb 1oz) unsalted butter, at room temperature, plus extra for greasing
500g (1lb 1oz) soft light brown sugar
425g (15oz) self-raising flour 75g (2¾oz) cocoa powder
8-10 free-range
