BAR ONE CHOCOLATE CAKE 3

 

2014-08-14-bar-one-caketested

BAR ONE CHOCOLATE CAKE 3
Yields: 22cm Cake
Ingredients:

45ml Cocoa Powder
80 ml Boiling Water
150 g unsalted Butter
250 ml White Sugar
3 Eggs, Extra Large
500 ml Cake Flour
15 ml Baking Powder
3 ml Bicarbonate of Soda
3 ml fine Salt
250 ml Plain Yoghurt
2x55g Bar One Chocolate, cut into chunks
CHOCOLATE SAUCE

1x 55g Bar One Chocolate
100g Dark Chocolate, we use Belgium
60 ml Cream
45g unsalted Butter
Method:

Mix cocoa powder in boiling water until smooth and allow slight cooling
Cream butter and sugar very well. Add eggs, one-at-a-time, beating well in-between. Then add cocoa mixture
Sift all your dry ingredients, add bar one chunks to this. Alternately, add sifted ingredients with yoghurt to the creamed mixture
Grease and line a 22cm loose-bottomed cake tin, spoon in cake mixture.
Bake in a pre-heated oven of 180˚C for about 1 hour.
While the cake is baking mix up all the sauce ingredients in a sauce pan over a low heat until completely melted.
One the cake is baked remove from the cake, place onto a cooling wrack. Using a skewer make holes all over the top of the cake, then pour over the warm sauce
Leave over night covered in the fridge
CARAMEL SAUCE LAYER

(make the day of the cake baking)

Ingredients:

200g Brown Sugar
250 ml Cream
40 g salted Butter
Method:

Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer
Strain through a sieve and place into the fridge
WHIPPED CREAM LAYER

Ingredients:

250 ml Cream, whipped
ICING
PART one

Ingredients:

2x 55g Bar One Chocolate
100 g Dark Chocolate, we use Belgium
200 g pink and white Marshmallows
250 ml Cream
Method:

Place all the above ingredients into a big bowl and melt over a Bain Marie
PART two

Ingredients:

125g unsalted Butter
1 ½ cups sifted Icing Sugar
½ cup Cocoa powder
5 ml Vanilla Essence
Method:

Cream all the above ingredients together
Part three

Mix Part one and part two together well
Putting the cake together

Cut the cake into three layer
Place a caramel layer and cream layer in-between the layers
Finish with the above gooey Bar One Icing. Use a hot knife and take care in icing this. Decorate with Bar One chunks and marshmallows if wanted.

Wilanda Räsänen
Bron: Hartford House Head Chef Jackie Cameron