I have no clue why the person who invented this cake called it a “Little Black Dress Chocolate Cake”. The only little black thing you would fit into after eating this would be your socks. Containing almost a kilogram of chocolate, this has to be the richest chocolate cake I have ever eaten.
Featured in the March Food & Home, the cake is described as reliable-simple yet sexy. Baking is not my forte but even I have to admit it was easy, and topped with an unrivaled chocolate ganache, this cake is the most exquisite cake of all grown up chocolate cakes.
If I could offer any advice it would be to make the ganache first, as it takes time to harden in the fridge. Unfortunately there are two batches of mixing-so you need to give your bowl and whisk a clean in-between but that takes seconds.
A small bowl of the incredible ganache remained, but my friend shoved it into Tupperware before I could say “Gavsicon”. Apparently served with ice-cream it’s the best thing since chocolate sauce.
The cake just gets better the day after. It is staggeringly moist and fudgy and if you could refrain from eating a slice after slice, I am sure it would keep for a few days.
Little black dress chocolate cake
- 500g dark chocolate ( I used 70% buttons from Baking Bitz)
- 125g butter ( it calls for unsalted but I used salted)
- 6 extra-large free range eggs, separated
- 90g castor sugar
- 150ml thickened cream ( I used Woolies long life whipping cream)
- 2 tablespoons brandy or rum
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 450g dark chocolate
- 175g butter
- 600ml whipping cream ( I used regular cream)
- ¼ cup of glucose ( I used corn syrup)
- Melt the chocolate and butter in a bowl over simmering water
- Heat the cream and glucose in a pan, to just below boiling poin
- Combine with chocolate until smooth and place in the fridge, stirring every now and then, until thick.
For the cake
- Preheat the oven to 180 ˚C
- Grease a 24cm cake tin with butter and line the bottom with baking paper
- Melt the chocolate and butter in a bowl over simmering water and set aside to cool slightly
- Whip the egg yolks with the sugar until pale and creamy. Stir in the cream, vanilla and rum cooled chocolate mixture
- Whip the egg whites with the cream of tartar until soft peaks form and gently fold (in 3 batches) into the chocolate mixture.
- Spread into the cake tin and bake for 25 minutes or until a skewer inserted into the centre comes out with a few moist crumbs.
- Cool completely before icing with the ganache.