Chocolate Divinity Cake

Hello all! As I have been scrolling through Facebook over the last week I have noticed that a few of you have tried the recipes I have put up, especially the carrot cake. They all look fantastic and I'm sure they tasted great too! I love hearing about the recipes you have tried and seeing the pictures of all the beautiful things you have been making so keep them coming! I was very excited to go home in the weekend and try the carrot cake that Sarisa (An amazing girl from Thailand who is practically my sister now and has been living with us for 4ish years) had made using the recipe I put up last week and it was so delicious that I ate pretty much the whole thing.

I'm counting down the days until my competition at the end of this month and I'm slightly freaking out but training is a lot of fun and I'm learning so many skills that will help me in the industry. So all in all life is going great, I'm still loving the course that I'm doing and I couldn't imagine studying anything else which is a good sign. It's scary to think that I graduate next year! Freaky. Anyway, I decided to share this chocolate divinity cake recipe with you because I loved not only eating it but making it as well, it's so easy and yet so delicious. If anyone wants to learn how to make those chocolate lilies on the top let me know and I'll show you next time I'm home. Enjoy!

Chocolate Divinity Cake

1 egg yolk
2 eggs
220g sugar
130g buttermilk
90g vegetable oil
150g soft flour
1/2tsp baking powder
1/2tsp baking soda
30g cocoa powder

Ganache:
400g chopped chocolate (good quality, not compound)
300g cream
25g soft butter
30g cointreau (optional)

Method
Pre heat oven to 170C
1. mix all dry ingredients in one bowl
2. mix all the wet ingredients in another bowl
3. fold the dry ingredients into the wet ingredients
4. bake for 45minutes or until the knife comes out clean and hot

Ganache Method
1. bring cream to boiling point
2. add the cream to the finely chopped chocolate
3. stir until completely smooth
4. stir in the softened butter and cointreau when Ganache is about 30C (about body temp.)
5. pour onto a tray and put in the fridge until it is solid enough to spread and is not too liquid

Assembly
1. split cake into 3
2. spread first layer with raspberry jam and sandwich all layers with ganache
3. mask outside with a thin layer of ganache and chill
4. Warm the remaining ganache until it is of pouring consistency, pour over a smooth coating of ganache
5. decorate with either chocolate lilies or pipe rosettes with the remaining ganache

Have a great week!

B.