Home / Blog / The ultimate chocolate cake recipe from .fevronia ! Posted • .fevronia If you’re craving chocolate, then you might as well go all out. This cake should hit the spot, with chocolate sponges filled with white chocolate ganache, coated in dark chocolate ganache with a chocolate drip, and topped with, yup, more chocolate. I’ve been trying out the Food Thoughts range of cocoa powder and their new, luxury white chocolate and dark chocolate chips. All Food Thoughts products are ethically sourced and fairly traded, with widely recyclable packaging, and they only ever use the highest quality beans. They really make baking with chocolate extra special and delicious! The range is available from the Food Thoughts website and Sainsbury’s. For the cake you will need: Chocolate Sponges – 175g unsalted butter – 175g caster sugar – 3 large eggs – 175g self raising flour – 1tsp vanilla essence – 1tsp baking powder – 50g Food Thoughts Cocoa Powder – 7tbsp boiling water Dark Chocolate Ganache: – 180g unsalted butter – 100ml double cream – 230g Food Thoughts Luxury Dark Chocolate Chips White Chocolate Ganache – 230g Food Thoughts Luxury White Chocolate Chips – 100ml double cream Chocolate Drip – 100g Food Thoughts Dark Chocolate Chips – 20g unsalted butter 1. Cream the butter and sugar together until pale, and add the eggs one at a time. 2. Sift in the flour and baking powder. 3. Mix the cocoa powder with the boiling water to form a paste and mix into the batter with the vanilla. 4. Divide the mixture between 3x 6inch cake tins, and bake at 170°C for 25 minutes until risen. 5. Leave to cool fully, then level with a sharp knife. 6. Melt the dark chocolate with the butter and cream until smooth. 7. Leave to cool until it’s a thick consistency, then use a mixer to whip it until slightly paler and fluffier. 8. Melt the white chocolate with the cream and when cool, whip up again. 9. Sandwich the sponges with the white chocolate ganache, then coat with the dark chocolate ganache. 10. Melt the dark chocolate with the butter and drip it around the edge of the cake. 11. Pipe the remaining dark chocolate ganache on top, and sprinkle with whit

The ultimate chocolate cake recipe from .fevronia ! Posted • .fevronia If you’re craving chocolate, then you might as well go all out. This cake should hit the spot, with chocolate sponges filled with white chocolate ganache, coated in dark chocolate ganache with a chocolate drip, and topped with, yup, more chocolate. I’ve been trying out the Food Thoughts range of cocoa powder and their new, luxury white chocolate and dark chocolate chips. All Food Thoughts products are ethically sourced and fairly traded, with widely recyclable packaging, and they only ever use the highest quality beans. They really make baking with chocolate extra special and delicious! The range is available from the Food Thoughts website and Sainsbury’s. For the cake you will need: Chocolate Sponges – 175g unsalted butter – 175g caster sugar – 3 large eggs – 175g self raising flour – 1tsp vanilla essence – 1tsp baking powder – 50g Food Thoughts Cocoa Powder – 7tbsp boiling water Dark Chocolate Ganache: – 180g unsalted butter – 100ml double cream – 230g Food Thoughts Luxury Dark Chocolate Chips White Chocolate Ganache – 230g Food Thoughts Luxury White Chocolate Chips – 100ml double cream Chocolate Drip – 100g Food Thoughts Dark Chocolate Chips – 20g unsalted butter 1. Cream the butter and sugar together until pale, and add the eggs one at a time. 2. Sift in the flour and baking powder. 3. Mix the cocoa powder with the boiling water to form a paste and mix into the batter with the vanilla. 4. Divide the mixture between 3x 6inch cake tins, and bake at 170°C for 25 minutes until risen. 5. Leave to cool fully, then level with a sharp knife. 6. Melt the dark chocolate with the butter and cream until smooth. 7. Leave to cool until it’s a thick consistency, then use a mixer to whip it until slightly paler and fluffier. 8. Melt the white chocolate with the cream and when cool, whip up again. 9. Sandwich the sponges with the white chocolate ganache, then coat with the dark chocolate ganache. 10. Melt the dark chocolate with the butter and drip it around the edge of the cake. 11. Pipe the remaining dark chocolate ganache on top, and sprinkle with whit

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The ultimate chocolate cake recipe from @alice.fevronia ! Posted @withregram • @alice.fevronia If you’re craving chocolate, then you might as well go all out. This cake should hit the spot, with chocolate sponges filled with white chocolate ganache, coated in dark chocolate ganache with a chocolate drip, and topped with, yup, more chocolate. I’ve been trying out the Food Thoughts range of cocoa powder and their new, luxury white chocolate and dark chocolate chips. All Food Thoughts products are ethically sourced and fairly traded, with widely recyclable packaging, and they only ever use the highest quality beans. They really make baking with chocolate extra special and delicious! The range is available from the Food Thoughts website and Sainsbury’s. For the cake you will need: Chocolate Sponges - 175g unsalted butter - 175g caster sugar - 3 large eggs - 175g self raising flour - 1tsp vanilla essence - 1tsp baking powder - 50g Food Thoughts Cocoa Powder - 7tbsp boiling water Dark Chocolate Ganache: - 180g unsalted butter - 100ml double cream - 230g Food Thoughts Luxury Dark Chocolate Chips White Chocolate Ganache - 230g Food Thoughts Luxury White Chocolate Chips - 100ml double cream Chocolate Drip - 100g Food Thoughts Dark Chocolate Chips - 20g unsalted butter 1. Cream the butter and sugar together until pale, and add the eggs one at a time. 2. Sift in the flour and baking powder. 3. Mix the cocoa powder with the boiling water to form a paste and mix into the batter with the vanilla. 4. Divide the mixture between 3x 6inch cake tins, and bake at 170°C for 25 minutes until risen. 5. Leave to cool fully, then level with a sharp knife. 6. Melt the dark chocolate with the butter and cream until smooth. 7. Leave to cool until it’s a thick consistency, then use a mixer to whip it until slightly paler and fluffier. 8. Melt the white chocolate with the cream and when cool, whip up again. 9. Sandwich the sponges with the white chocolate ganache, then coat with the dark chocolate ganache. 10. Melt the dark chocolate with the butter and drip it around the edge of the cake. 11. Pipe the remaining dark chocolate ganache on top, and sprinkle with whit