This is part one of a four-part H&D transformation of the simple butter cake. A cake that has been around for decades and is the perfect ‘canvas’ for some experimental and edible art. I’m taking this humble little treat and showing you five really simple ways to make it very decadent.
Part One: Cappuccino Cake with Chocolate Hazelnut Ganache
This cake is a H&D original, with its combination of subtle and creamy cappuccino frosting combined with a rich chocolate ganache centre, that has just a bit of crunch in it from the hazelnut pieces. The light and fluffy cake is perfectly subtle so that these great flavours really dance on your taste buds.
This recipe serves 6 to 8.
- Butter cake mix that comes with icing as well. You can get these from any grocery store (each packet specifies its own additional ingredients & quantities similar to this)
- Instant cappuccino sachet & chocolate shaker
- 375g Slab of hazelnut chocolate
- 50ml milk (full cream is best but any milk is ok).
- Make the butter cake as outlined on the packet.
- When cooled, cut the cake in half horizontally.
- To make the ganache, simply break up the chocolate bar roughly into smaller pieces, combine chocolate and milk in a glass bowl over a saucepan of simmering water. Stir until smooth and remove bowl from heat to cool down.
- Spread the ganache evenly on the cake centre and replace the top half. (Don’t worry if it drips over the sides as this only makes it more mouth-watering!)
- To make the icing, follow the instructions on the packet, however add the instant cappuccino mix and stir well to combine
- Spread the cappuccino roughly over the top of the cake and sprinkle the chocolate powder over the top
I have a few taste-testers on hand at H&D and as soon as I completed this creation it was practically inhaled. All that was left was this heart smeared in ganache!
Take a look through the recipes category for other butter cake transformation ideas and more quick, easy and decadent sweet treats.