Health & Nutrition
Follow us on Facebook
Decadent Chocolate Cake with Ganache and Salted Caramel drizzle
8 extra large eggs
520g castor sugar
430g cake flour
30ml baking powder
200g Rama Perfect Bake
10ml vanilla essence
125g cocoa powder
For the Ganache:
50g Rama Perfect Bake
100g 70% dark chocolate, melted over a double boiler
300g dark chocolate, chopped roughly
Preheat the oven to 180˚C.
Line 2 x 20 cm loose bottom cake tins with baking paper and grease with Rama Perfect bake
For the sponge: cream the eggs and sugar together until thick and light
Sift the flour and baking powder together and fold into the egg and sugar mixture.
In a saucepan, heat the milk and Rama. Do not boil. Stir milk mixture and vanilla essence into batter.
Mix the batter like usual and pour into the prepared cake tins. Bake for 30 minutes or until a skewer comes out clean. Turn the two cakes out on a wire rack and cool down completely.
For the icing: beat all the ingredients together until smooth and creamy.
Leave the cake to cool completely before icing.
Cut each cake in half so that you end up with 4 layers and decorate with the ganache. Drizzle the salted caramel over just before serving.
More from Rama
Granadilla and coconut cupcakes
Caramelized Onion, Feta, Cumin and Spinach Tart
Upside Down Raspberry Chocolate Cake