This cake should come with a warning; if you are not a chocoholic stay well clear, for one slice of this and you will become one! This is not a cake for beginner bakers and one that does require patience – the cake is best made a day ahead of the icing so that it has the time to cool completely; it may also collapse if you turn it out too soon, and it makes it easier to slice.
Once again everyone, this is a chocolate recipe, so make sure you use good quality hash in your cannabutter as opposed to weed; your taste buds will undoubtedly thank you for it!
Ingredients
FOR THE CAKE
- 140g good quality (at least 70% cocoa solids) dark chocolate, broken into small pieces.
- 140g cannabutter, cut into small pieces
- 50g plain flour
- 50g self raising flour
- 2tsp instant coffee granules
- 1 1/2 tbsp cocoa powder
- 140g light muscovado sugar
- 140g golden caster sugar
- 1/4 tsp bicarbonate of soda
- 2 large free range eggs
- 3 tbsp sour cream
FOR THE FILLING
- 50g white chocolate, very finely chopped or grated
- 100ml double cream
- 1tbsp boiling water
FOR THE ICING
- 50g dark chocolate, very finely chopped or grated
- 100ml double cream
- 2tsp golden caster sugar
- 1 1/2 tbsp boiling water
Method
- Start by making the cake.
- Grease and line three round cake tins.
- Preheat your oven to 160C or 140C if you have a fan oven
- Put the cannabutter and chocolate for the cake into a saucepan. Mix the coffee granules with about 50ml of warm water and add this to the pan. Warm through over a low heat, just enough to melt. Be careful not over heat this mixture, just add enough heat to melt it all together!
- In a large bowl mix together both lots of flour, both lots of sugar, the cocoa powder and the bicarbonate of soda.
- In a separate bowl beat together the eggs then stir in the sour cream. Pour this mixture together with the melted chocolate mix over the flour and sugar mix, then stir everything together. This mix will be very soft!
- Pour this mixture into the cake tins.
- Bake for approximately an hour. Check it is cooked through by inserting a skewer into the centre of the cake; if it comes out clean, and the top of your cake is firm the cake is done.
- Let the cake cool in the tin, as it may collapse if you turn it out too soon. After an hour or so loosen the sides of the cake from the tine, then turn it out onto a wire rack to cool completely.
- Now lets move onto the filling!
- Heat the cream to boiling. as soon as it begins to boil remove it from the heat, add the grated or finley chopped white chocolate, stir once then add the boiling water and stir to melt completely. Pour this into a bowl and chill in the fridge for about an hour to cool and thicken slightly.
- Once this mixture has cooled beat with an electric hand whisk until thick and glossy.
- Use this delicious mix to sandwich your three cakes together! (You may need to slice the top of the cakes off in order to do this; this is why it is best to make the cake a day before hand)
- Now for the icing.
- Heat the cream and sugar until boiling, and like before as soon as this reaches boiling point remove from the heat and add the dark chocolate, stir once then add the boiling water then stir the entire mixture together until smooth. Leave this to cool and thicken a little. If needs be you can whisk this mixture to thicken it also.
- Place the cake on a wire rack with parchment underneath in order to catch any pesky drips. Pour and then spread the icing over the entire cake.
- If you want to be super indulgent you can then allow this to set slightly, and top the cake with chocolates of your choice; rich tasty truffles work especailly well.
Enjoy! But please don’t blame me for the ensuing sugar rush or chocolate addiction 