Black Top & Bottom Ganache Layered Cake with Toasted Meringue

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

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

Dessert
Cake
Vegetarian
Baking

Ingredients

Method