Czech chocolate cake

• butter↗200g g

  cut into pieces, plus extra for the pan

• dark chocolate (at least 60% cocoa solids)↗200g g
• instant coffee granules↗1 tbsp tbsp

  dissolved in 120ml boiling water

• plain flour↗170g g
• baking powder↗1 tsp tsp
• baking soda↗¼ tsp tsp
• dark muscovado sugar↗200g g
• granulated sugar↗200g g
• cocoa powder↗25g g
• eggs↗3
• buttermilk↗75ml ml
• shaved chocolate or chocolate shavings↗small handful of

  for garnish

• dark chocolate (at least 60% cocoa solids)↗400g g
• whipping cream560ml ml
• granulated sugar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Grease the base of a 22 cm springform cake tin with butter and line it with baking parchment. Preheat the oven to 160 °C/140 °C fan/gas 3. Place the chocolate in a saucepan, then add the butter and coffee. Heat until the chocolate and butter just melt, without bringing to a boil. Remove from heat and let cool slightly.

2. 2

   Meanwhile, whisk together the flour, baking powder, soda, sugars and cocoa powder in a bowl until no lumps remain. In another bowl or jug, whisk the eggs and buttermilk. Add the melted chocolate mixture and the egg mixture to the flour mixture, stirring until a smooth batter forms.

3. 3

   Pour the batter into the prepared tin and bake for 50 min to 1 hr 30 min, or until a skewer inserted in the centre comes out clean. If the top of the cake begins to brown too quickly, cover it with foil or parchment. Don't worry if the top cracks slightly – the ganache will cover it. Let it cool slightly in the tin (it will sink a bit), then turn out onto a rack and let cool completely. Remove the tin and parchment.

4. 4

   Slice the cooled cake into three layers horizontally, using a sharp knife or cake wire. For the ganache, break the chocolate into a heat‑proof bowl. Heat the cream and sugar in a saucepan over medium heat until steam appears, then pour them over the chocolate. Let stand for a minute, then stir until smooth.

5. 5

   Place one layer on a cake stand or plate, spread a little ganache on top and repeat with the remaining layers. Spread the remaining ganache over the entire surface and sides of the cake, then decorate with shaved chocolate or chocolate shavings. The cake can be stored in the refrigerator for up to four days. This recipe was provided by Apetit Online and has not been retested by us.