Name: Black Top & Bottom Ganache Layered Cake with Toasted Meringue
Yield: Serves 12–20
Ingredients: 220 g dark chocolate (at least 70% cocoa solids), roughly chopped; 4 eggs; 1–2 tsp black food colouring (optional and the amount depends on the brand you use); 375 g dark chocolate (at least 70% cocoa solids), roughly chopped; 350 g soft light brown sugar; 2 tbsp water; 1 egg white; 180 g self-raising flour; 150 g self-raising flour; 125 g butter, softened; 2 tbsp cocoa powder (sifted if lumpy); 3 tbsp crème fraiche; 400 ml double cream; 4 egg whites; 225 g granulated sugar; 2 eggs; 110 g caster sugar; 235 g butter, softened

Preparation info

Serves
12–20

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

When I worked in Hummingbird Bakery in London we made a black bottom cupcake. I always chuckled when I heard someone mention the name (for obvious reasons!). I had the idea to turn this black bottom cupcake into a black top and bottom layer cake with a white sponge in the middle, covered in a meringue that gets blasted with a blowtorch ... and here it is!

Ingredients

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Ingredients

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