Rama | Recipes

Decadent Chocolate Cake with Ganache and Salted Caramel drizzle

  • 8 extra large eggs
  • 520g castor sugar
  • 430g cake flour
  • 30ml baking powder
  • 50ml milk
  • 200g Rama Perfect Bake
  • 10ml vanilla essence
  • 125g cocoa powder
For the Ganache:
  • 50g Rama Perfect Bake
  • 100g 70% dark chocolate, melted over a double boiler
  • 300g dark chocolate, chopped roughly
  1. Preheat the oven to 180˚C.
  2. Line 2 x 20 cm loose bottom cake tins with baking paper and grease with Rama Perfect bake
  3. For the sponge: cream the eggs and sugar together until thick and light
  4. Sift the flour and baking powder together and fold into the egg and sugar mixture.
  5. In a saucepan, heat the milk and Rama. Do not boil. Stir milk mixture and vanilla essence into batter.
  6. Mix the batter like usual and pour into the prepared cake tins. Bake for 30 minutes or until a skewer comes out clean. Turn the two cakes out on a wire rack and cool down completely.
  7. For the icing: beat all the ingredients together until smooth and creamy.
  8. Leave the cake to cool completely before icing.
  9. Cut each cake in half so that you end up with 4 layers and decorate with the ganache. Drizzle the salted caramel over just before serving.