Chocolate Cake with Chocolate Ganache and White Chocolate Shards

Hello again everyone, this recipe is long overdue! I have been very busy the last week or so, settling in back in Nottingham. But here it is a simple chocolate cake with smooth rich ganache topping and silky white chocolate on top.


2 tbsp cocoa powder

3tbsp boiling water

225g soft margarine

225g caster sugar

4 eggs

225g self-raising flour, sieved

2tsp baking powder

For the buttercream filling:

50g soft margarine

175g icing sugar

Semi-skimmed milk, add slowly until it reaches the correct consistency (smooth and thick)

For the chocolate ganache:

200g dark/plain chocolate

300ml double cream

2tbsp caster sugar

For the white chocolate shards:

200g white chocolate, melted


Here goes the method:

Start by pre-heating the oven to 180°C/gas mark 4 and grease two 8in/20cm sandwich tins with greaseproof paper circles (pre-cut or cut from a roll of greaseproof paper).

Combine the cocoa powder and water in a small bowl and leave to cool slightly.


Then measure out all of the ingredients into a mixing bowl and using a hand mixer/wooden spoon beat until completely combined (ensuring no flour is visible).


Divide the mixture evenly between the two tins and level the mixture out, using a knife.


Place on the middle shelf of the oven and bake for about 25 minutes or until golden brown and springy.


Leave the cakes to cool in the tins, then using a palette knife loosen the cakes and remove from the tins and leave on the cooling racks (make sure you remove the paper from the bottoms of the cakes).

To make the buttercream, cream the butter and icing sugar together and add the milk until the correct thickness. Spread between the two cakes (cakes must be completely cool, so it doesn’t melt) and sandwich the cakes together.


To make the ganache, chop up the chocolate into small pieces.


Pour the cream into a saucepan and add the sugar, heat until it reaches a boil. Take off the heat and whisk in the dark chocolate until smooth. Pour over the top of the cake and smooth using a palette knife.


Place in the fridge to set the ganache. To make the white chocolate shards, melt the chocolate in the microwave (keeping a close eye on it, as it can burn very easily!). Attach greaseproof paper onto a flat baking tray and pour the chocolate over the paper, smooth out using a knife. Place into the freezer, ensuring it is flat.


When the chocolate is frozen, crack into shards and stand up on top of the cake and place back into the fridge until serving.


I hope you enjoy 🙂


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