THE CHOCOHOLIC’S CHOCOLATE CAKE:

INGREDIANTS :

BUTTER,CHOPPED -250 GM
INSTANT COFFEE GRANULES -1 TABLESPOON
WATER -375 ML
CASTER SUGAR -440 GM
VANILLA EXTRACT - 1 TEASPOON
DARK EATING CHOCOLATE
CHOPPED COARSELY -200 GM
EGGS ,BEATEN LIGHTLY -2
SELF –RAISING FLOUR -225 GM
PLAIN FLOUR -150 GM
COCOA POWDER -25 GM
CREAM -80 ML
WHITE EATING CHOCOLATE,MELTED -180 GM
MALTESERS -90GM

METHOD:

PREHEAT OVEN TO SLOW [150C/130C FAN FORCED ].GREASE DEEP 19 –CM SQUARE CAKE PAN;LINE BASE AND SIDES WITH BAKING PAPER.

HEAT BUTTER,COFFEE ,THE WATER,SUGAR ,EXTRACT AND HALF OF THE DARK CHOCOLATE IN LARGE SAUCEPAN,STIRRING UNTIL SMOOTH.TRANSFER TO LARGE BOWL;COOL 20 MINUTES.STIR IN EGGS AND SIFTED DRY INGREDIANTS.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 50 MINUTES.STAND CAKE 15 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

COMBINE CREAM AND REMAINING DARK CHOCOLATE IN SMALL SAUCEPAN ,STIRRING OVER LOW HEAT UNTIL GANACHE MIXTURE IS SMOOTH.COVER ;REFRIGERATE 1HOUR OR UNTIL GANACHE IS FIRM.

SPREAD WHITE CHOCOLATE INTO 15 CM *20 CM RECTANGLE ONTO BAKING PAPER;STAND UNTIL JUST SET.USING 3 CM –AND 5 CM –STAR CUTTER,CUT AS MANY STARS AS POSSIBLE FROM WHITE CHOCOLATE.STAND ABOUT 30 MINUTES OR UNTIL FIRM.

SPREAD CAKE WITH GANACHE;DECORATE WITH STARS AND MALTESERS.