As far as cakes go, I have found this Chocolate Tower cake recipe to be the most versatile, easy to bake and by far the tastiest, packed full of decadent chocolate flavour.
It can be used to create a birthday cake or simply something nice for the weekend. The beauty of it is you can choose whatever chocolates you like to go on top, such as M&Ms, fudge, honeycomb chocolate, basically whatever you like.
You can also melt a little white chocolate and drizzle over the top for effect. A small warning – if you are making this in the height of Summer make sure it is kept somewhere cool!
You will need
2 x 8 inch round cake tins
Heavy based pan
Oven 170°C/325°F/Gas Mark 3
Decadent Chocolate Tower Cake
As far as cakes go, I have found this Chocolate Tower cake recipe to be the most versatile, easy to bake and by far the tastiest, packed full of decadent chocolate flavour.
8
servings30
minutes20
minutes235
kcalIngredients
- For the cake
90 g plain chocolate, chopped
115 g unsalted butter
1 tbsp Golden Syrup
175 g plain flour
25 g cocoa powder
150 g caster sugar
1/2 tbsp half tablespoon bicarbonate of soda
2 large eggs, beaten
1 tbsp real vanilla essence
90 ml milk
- For the ganache
150 g dark chocolate
1 tbsp Golden Syrup
150 g evaporated milk
Directions
- If you are making the chocolate turrets. Melt another 200g of dark chocolate and spread onto baking paper, leave to set (you may also drizzle white chocolate on at this point).
- When cooled, cut up carefully using a hot knife (can be heated by pouring boiling water onto blade and wiping off water) into your desired shape.
- For the cake
- Grease and line both cake tins
- Melt the chocolate, butter, sugar and Golden Syrup in a heavy based saucepan without boiling.
- Sift together flour, cocoa and bicarbonate of soda.
- Pour the chocolate mix into the flour mix then add the eggs, vanilla and milk. The consistency will be runny.
- Divide the mix between the 2 cake tins and bake for 15 – 20 minutes. To check your cake is baked insert a skewer and it should come out clean.
- When baked, leave to cool
- Prepare the Ganache
- Melt the chocolate, evaporated milk and Golden Syrup in a saucepan, stirring continually until it thickens then let cool slightly.
- Assembly
- Once the ganache is cooled slightly, the assembly begins (the fun bit)!
- Slice both cakes and spread each layer with ganache, not too quickly.
- Place them atop of each other and cover the entire cake with the ganache.
- If you are using the turrets, carefully stand them up around the outside, sticking them to the side of the cake.
- Put your chosen chocolates on top of the cake, being careful not to push over the turrets.
Now stand back and admire your chocolate creation.
leave to set… Enjoy!
Just making this cake. How much sugar is needed?
Thanks
sorry 150g. amending now, thanks