Here is the recipe for anyone who wants to try and bake it! Ingredient: Chocolate Fudge Cake: 175g Dark Chocolate (54% Cocoa Solids) 150g Unsalted Butter 3 x Eggs 125ml Sour Cream 50ml Vegetable Oil 2 Tsp Vanilla Extract 150g Caster Sugar 150g Soft Brown Sugar 250g Self-Raising Flour 50g Cocoa Powder 1 ½ Tsp Baking Soda ¼ Tsp Salt 125ml Hot Water Dark Chocolate Ganache: 300g Dark Chocolate (54% Cocoa Solids) 450ml Double Cream 25g Unsalted Butter Decoration: 400g Raspberries
1. Preheat the oven to 180C/350F/Gas Mark 4. Break the dark chocolate into small pieces and cut your butter into cubes. Then in a large mixing bowl add broken dark chocolate and diced butter. Place the mixing bowl over a pan of simmering water (this is a Bain-Marie). Slowly allow the ingredients to melt and mix until the ingredients have been fully incorporated, then remove the bowl from the pan and allow to cool. 2. In another large mixing bowl, add the eggs, sour cream and vegetable oil. Mix until they have become incorporated. 3. Then add the caster sugar and soften brown sugar into the bowl and mix. 4. Once the chocolate-butter mixture has cooled lightly pour it into the wet ingredients and mix until everything has been incorporated. 5. Sieve the self-raising flour, cocoa powder, bicarbonate soda, and salt into the wet ingredients and add the hot water at this point. Fold the dry ingredients into the wet ingredients until there are no lumps in the mixture. 6. Divide the mixture into 2 x 20cm Cake Tins. 7. Bake the Chocolate Fudge Cakes for 35-40 minutes. You can tell the cake is baked when a toothpick is placed into the center and no batter sticks to the toothpick. 8. Once baked leave the Chocolate Fudge Cakes to cool on a wire rack. 9. While the Chocolate Fudge Cakes are cooling, make the Dark Chocolate Ganache. 10. Pour the double cream into a pan and heat until it starts to simmer. Once simmering remove from the heat and allow to cool slightly. 11. Break the dark chocolate up into small pieces and large into a mixing bowl. Once the cream has cooled slightly, pour the cream into the bowl (with the chocolate). Mix until all the chocolate has melted and the ingredients have come together. Leave the Dark Chocolate to cool and thicken. 12. Add the butter and mix until all of the butter has been fully incorporated into the ganache. Leave the Dark Chocolate to cool and thicken. 13. Once the Chocolate Fudge Cakes have cooled, place one onto a cake board and then place some of the Dark Chocolate Ganache on top. 14. Using an off-set spatula spread Dark Chocolate Ganache evenly across the cake. 15. Place another cake layer on top and place more Dark Chocolate Ganache evenly across the cake. Again, using an off-set spatula spread Dark Chocolate Ganache evenly across the cake. 16. Spread Dark Chocolate Ganache around the side of the cake and smoothen the ganache using a bench scraper. 17. Finally add the raspberries on top of the cake and make sure to leave one raspberry off the top of the cake to make it perfectly replicate the Bake Off Cake!
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Here is the recipe for anyone who wants to try and bake it!
Ingredient:
Chocolate Fudge Cake:
175g Dark Chocolate (54% Cocoa Solids)
150g Unsalted Butter
3 x Eggs
125ml Sour Cream
50ml Vegetable Oil
2 Tsp Vanilla Extract
150g Caster Sugar
150g Soft Brown Sugar
250g Self-Raising Flour
50g Cocoa Powder
1 ½ Tsp Baking Soda
¼ Tsp Salt
125ml Hot Water
Dark Chocolate Ganache:
300g Dark Chocolate (54% Cocoa Solids)
450ml Double Cream
25g Unsalted Butter
Decoration:
400g Raspberries
1. Preheat the oven to 180C/350F/Gas Mark 4. Break the dark chocolate into small pieces and cut your butter into cubes. Then in a large mixing bowl add broken dark chocolate and diced butter. Place the mixing bowl over a pan of simmering water (this is a Bain-Marie). Slowly allow the ingredients to melt and mix until the ingredients have been fully incorporated, then remove the bowl from the pan and allow to cool.
2. In another large mixing bowl, add the eggs, sour cream and vegetable oil. Mix until they have become incorporated.
3. Then add the caster sugar and soften brown sugar into the bowl and mix.
4. Once the chocolate-butter mixture has cooled lightly pour it into the wet ingredients and mix until everything has been incorporated.
5. Sieve the self-raising flour, cocoa powder, bicarbonate soda, and salt into the wet ingredients and add the hot water at this point. Fold the dry ingredients into the wet ingredients until there are no lumps in the mixture.
6. Divide the mixture into 2 x 20cm Cake Tins.
7. Bake the Chocolate Fudge Cakes for 35-40 minutes. You can tell the cake is baked when a toothpick is placed into the center and no batter sticks to the toothpick.
8. Once baked leave the Chocolate Fudge Cakes to cool on a wire rack.
9. While the Chocolate Fudge Cakes are cooling, make the Dark Chocolate Ganache.
10. Pour the double cream into a pan and heat until it starts to simmer. Once simmering remove from the heat and allow to cool slightly.
11. Break the dark chocolate up into small pieces and large into a mixing bowl. Once the cream has cooled slightly, pour the cream into the bowl (with the chocolate). Mix until all the chocolate has melted and the ingredients have come together. Leave the Dark Chocolate to cool and thicken.
12. Add the butter and mix until all of the butter has been fully incorporated into the ganache. Leave the Dark Chocolate to cool and thicken.
13. Once the Chocolate Fudge Cakes have cooled, place one onto a cake board and then place some of the Dark Chocolate Ganache on top.
14. Using an off-set spatula spread Dark Chocolate Ganache evenly across the cake.
15. Place another cake layer on top and place more Dark Chocolate Ganache evenly across the cake. Again, using an off-set spatula spread Dark Chocolate Ganache evenly across the cake.
16. Spread Dark Chocolate Ganache around the side of the cake and smoothen the ganache using a bench scraper.
17. Finally add the raspberries on top of the cake and make sure to leave one raspberry off the top of the cake to make it perfectly replicate the Bake Off Cake!
[Source](https://www.krishthebaker.com/home-1/2024/9/22/gbbo-technical-challenge-s14w1-the-great-british-bake-off-cake)
Nice job on the missing berry. Looks great!
perfection!
This cake is so iconic! I might have attempted it WAAAAAY back in the day, but yours is PERFECT…WOW! 😍🤩👍👍💯🔥🥇👏👏👏
On your marks, get set, BAKE!
The missing berry is making me uncomfortable. I don’t know anything about GBBO so please enlighten me about the lore behind this lol
It looks amazing!!!
That looks good. I love how you put all of berries on the chocolate cake. Makes it more fulfilling. 🙂