THE GBBO CHOCOLATE & RASPBERRY CAKE

The Great British Bake Off chocolate cake is instantly recognisable and an icon of British television. With the help of our 75% Dark Buttons, we promise you this cake will transport you to heights of chocolate pleasure you didn’t know existed. Plus, it IS the ultimate showstopper dessert for your next dinner party.

• INGREDIENTS

  Sponge 

  175g 75% Dark Chocolate Buttons

  150g Unsalted Butter

  125ml Hot Water

  3 Medium Eggs

  125ml Sour Cream, at room temperature

  50ml Vegetable Oil

  150g Caster Sugar

  150g Light Soft Brown Sugar

  250g Self-raising Flour

  50g Cocoa Powder

  1½ Tsp Bicarbonate of Soda

  ¼ tsp Salt

  Milk Chocolate Ganache 

  300g 55% Islands Chocolate 

  25g Unsalted Butter, diced

  450ml Double Cream

  Mirror Glaze

  470g Sugar

  195g Water

  350g Single Cream

  195g Glucose

  135g Cocoa Powder

  25g Gelatine

• METHOD

  Preheat your oven to 180°C and line 2x 20cm cake tins. 

  For the sponge

  • Over a Bain Marie, melt the chocolate, butter and water together. Set aside until needed. 

  • Whisk the eggs, sour cream oil and vanilla until smooth, add the sugar and mix through. 

  • Add the melted chocolate mix and mix until smooth. 

  • Sieve dry ingredients and fold through then divide the mixture between the two tins and bake for 35-40 minutes. 

  • Remove from the tin after a few minutes and cool on a wire rack. 

  For the ganache

  • Heat the cream in a pan until steaming, pour over the chocolate and leave for a few moments to melt. 

  • Mix until smooth with the warm butter and then leave to thicken. 

  • Use 6 tablespoons then the rest for the outside, smoothing the sides. Freeze overnight before glazing. 

  
  For the glaze

  • Whisk the cream, glucose and cocoa powder to a paste. 

  • Bring the water and sugar to 113°C. Pour this into the cocoa mix and whisk until smooth.

  • Return to the pan and cook on a high heat, whisking constantly for around 6 minutes until the mixture reaches 108°C. 

  • Remove from the pan and place in a bowl to cool down with contact cling film. 

  • While the mixture is cooling, soak the gelatine in cold water. Once the mixture reaches 60°C, stir in the gelatine. 

  • Allow to set overnight. Store for up to two weeks in the fridge. 

  • To use, warm to 35°C and pour over your frozen cake.

  • Let the glaze set before leaving to defrost in the fridge before topping with raspberries and serving.

  • Enjoy!