This is my favourite chocolate cake. I have published the recipe before with the addition of star anise, but a collection of my favourite recipes wouldn’t be complete without it. The double chocolate comes from covering the rich cake with ganache! Serve this with whipped cream, flavoured with a little Cointreau, Tia Maria, chilled strong espresso or rum.
Pour into prepared tin and
Remove from the oven and cover tin tightly with foil – the steam keeps the heat in and softens the crust. Once cold, chill for at least 4 hours before removing from the tin and spreading the ganache on top. To cut, heat a sharp knife in a jug of hot water – it will slice easier.
© 2003 Peter Gordon. All rights reserved.