Choccoccino Cake

This is my recipe I devised for World Baking Day which takes place on 19th May 2013.  I was invited to be one of 100 Ambassadors worldwide to take part.  We were ranked in terms of ‘bravability’. You can find my recipe at no.62. Please join me and ‘Bake Brave’

115g Dark brown sugar
55g Caster sugar
170g Stork margarine
15ml Camp coffee
2.5ml Beau Cappuccino flavouring
3 medium eggs
170g Self raising flour
5ml Baking powder
170g Dark chocolate chips
GANACHE:
125ml Double cream
115g Dark chocolate chips (or chopped chocolate)
55g Milk chocolate chips (or chopped chocolate)
2.5ml Beau Cappuccino flavouring

1. Heat the oven to 180C
2. Grease a 20cm (8″) round springform tin & line the base with baking parchment.
3. Cream the Stork margarine with the sugars until light & fluffy.
4. Sift together the flour & baking powder and set aside.
5. To the sugar & margarine mixture, add the Camp coffee, cappuccino flavouring, one egg and 1tbs of the flour mixture & beat well.
6. Add the second egg and another 1tbs of flour. Beat well.
7. Add the final egg and a further 1tbs of flour then beat well until mixed.
8. Gently fold in the remaining flour until combined.
9. Add the chocolate drops and mix in lightly with only a few gentle stirs.
10. Pour into your prepared tin, level the top and bake in the middle shelf of your oven for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.
11. Leave in the tin for 10 minutes to cool, then remove from the tin and place on a cooling rack until cold.
12. Whilst the cake is in the oven cooking, heat the double cream in a saucepan until just below boiling point.
13. Pour the hot cream onto your dark & milk chocolate chips and leave to stand for 2 minutes.
14. Beat the cream & chocolate mixture until the chocolate has melted and the mixture is smooth.
15. Place in the fridge to cool & set.
16. When the cake is cold, place it onto your serving plate.
17. Spread the cooled ganache over the top of your cake thickly.