I have baked this cake countless of times. The kids never get enough of it. They keep asking for more. This time, I layered it with cream cheese filling and topped with chocolate ganache. Here is the recipe, again (with slight variations, here and there).
200 gm caster sugar
250 gm butter
5 eggs
1 tsp vanilla essence
Mix A
230 gm caster sugar
120 gm cocoa powder
375 ml water
Mix B
235 gm plain flour
1/2 tsp bicarbonate of soda
2 tbsp milk powder
Combine Mix A and simmer until the sugar has dissolved and thickens a bit. Leave to cool. Can do this the night before. Beat butter and sugar until fluffy. Put in eggs one by one. Mix well. Add essence of vanilla. Add in Mix A gradually and mix well. Lastly, add Mix B after sifting it. Bake at 160C for 80 minutes. I used an 8" square tin.
Cream cheese filling
250 gm Tatura soft cheese
50 gm sifted icing sugar
100 gm butter
1 tsp vanilla essence
Mix everything together until smooth.
Chocolate Ganache
250 gm dark cooking chocolate
250 ml whipping cream
30 gm butter
Place cream in a pan and put on the stove. As it starts to bubble, put in the chocolate and turn off heat. Stir until the chocolate dissolves. Add in the butter and continue to stir to mix well. Chill for at least an hour.
When the cake is cooled, slice into two horizontally. Spread the cream cheese filling on the first slice of the cake. Then place the second slice. Spread the ganache on top.
Cream cheese filling
250 gm Tatura soft cheese
50 gm sifted icing sugar
100 gm butter
1 tsp vanilla essence
Mix everything together until smooth.
Chocolate Ganache
250 gm dark cooking chocolate
250 ml whipping cream
30 gm butter
Place cream in a pan and put on the stove. As it starts to bubble, put in the chocolate and turn off heat. Stir until the chocolate dissolves. Add in the butter and continue to stir to mix well. Chill for at least an hour.
When the cake is cooled, slice into two horizontally. Spread the cream cheese filling on the first slice of the cake. Then place the second slice. Spread the ganache on top.
