Makes: 3-4 small cakes
Preparation time: 1 hour
Baking time: 20 minutes
Oven temperature: 180°C
• 1 quantity of basic cake batter (chocolate variation)
• 100ml castor sugar
• 30ml brandy (or use strong coffee)
• 100g dark chocolate
• 80ml cream
• 100g white or dark chocolate
1 Prepare the cake batter according to the basic instructions. Divide the batter between three or four 12cm ring cake pans (or use one or two larger pans).
2 Bake in a preheated oven for 20 minutes or until a skewer inserted comes out clean.
3 Syrup Heat the castor sugar with 50ml water. Bring to the boil and stir until the sugar has dissolved. Simmer for five minutes. Add the brandy or the coffee and set aside to cool.
4 Spoon over the cakes after removing from the tins and leave to soak in.
5 Chocolate ganache Melt 100g dark chocolate and 80ml cream in a small saucepan. Stir over a low heat until melted. Cover and chill for an hour until thick. Drizzle over the cakes.
6 Chocolate flowers Melt white or dark chocolate. Pour out onto a baking tray lined with baking paper. Spread the chocolate out to make a thick layer. Leave to set. Use flower-shaped cutters to cut out shapes from the chocolate. Place the flowers onto a tray lined with baking paper and chill until ready to use. Just before serving, place the flowers on the cake.