A rich, very moist, utterly delicious cake with an intense chocolate flavour. Ideal if you wish to serve your cake as a dessert (just add raspberry coulis and cream) but equally suited to covering with sugar paste as it holds its shape and takes the weight of the icing.
We have included a guide to sugar paste quantities for all sizes of cake as well as delicious recipes for chocolate buttercream, real ganache, chocolate mousse and orange buttercream.
As a bonus we have included step by step instructions to make chocolate marzipan, useful if you want to create a smooth poured ganache finish.
Scaled for different sized tins from a 4 inch (10cm) to a 13 inch (33cm) with cooking times and clear step by step instructions from lining the tin to putting it in the oven.