Chocolate Tower Cake

As far as cakes go, I have found this Chocolate Tower cake recipe to be the most versatile, easy to bake and by far the tastiest, packed full of decadent chocolate flavour.

It can be used to create a birthday cake or simply something nice for the weekend. The beauty of it is you can choose whatever chocolates you like to go on top, such as M&Ms, fudge, honeycomb chocolate, basically whatever you like.

You can also melt a little white chocolate and drizzle over the top for effect. A small warning – if you are making this in the height of Summer make sure it is kept somewhere cool!

rich chocolate cake

You will need

2 x 8 inch round cake tins
Heavy based pan
Oven 170°C/325°F/Gas Mark 3

Decadent Chocolate Tower Cake

Decadent Chocolate Tower Cake

Recipe by Paul Steele
5 from 2 votes

As far as cakes go, I have found this Chocolate Tower cake recipe to be the most versatile, easy to bake and by far the tastiest, packed full of decadent chocolate flavour.

Course: DessertCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

235

kcal

Ingredients

  • For the cake
  • 90 g 90 plain chocolate, chopped

  • 115 g 115 unsalted butter

  • 1 tbsp 1 Golden Syrup

  • 175 g 175 plain flour

  • 25 g 25 cocoa powder

  • 150 g 150 caster sugar

  • 1/2 tbsp 1/2 half tablespoon bicarbonate of soda

  • 2 large 2 eggs, beaten

  • 1 tbsp 1 real vanilla essence

  • 90 ml 90 milk

  • For the ganache
  • 150 g 150 dark chocolate

  • 1 tbsp 1 Golden Syrup

  • 150 g 150 evaporated milk

Directions

  • If you are making the chocolate turrets. Melt another 200g of dark chocolate and spread onto baking paper, leave to set (you may also drizzle white chocolate on at this point).spread for the chocolate turrets
  • When cooled, cut up carefully using a hot knife (can be heated by pouring boiling water onto blade and wiping off water) into your desired shape.
  • For the cake
  • Grease and line both cake tins
  • Melt the chocolate, butter, sugar and Golden Syrup in a heavy based saucepan without boiling.
  • Sift together flour, cocoa and bicarbonate of soda.
  • Pour the chocolate mix into the flour mix then add the eggs, vanilla and milk. The consistency will be runny.
  • Divide the mix between the 2 cake tins and bake for 15 – 20 minutes. To check your cake is baked insert a skewer and it should come out clean.
  • When baked, leave to cool
  • Prepare the Ganache
  • Melt the chocolate, evaporated milk and Golden Syrup in a saucepan, stirring continually until it thickens then let cool slightly.
  • Assembly
  • Once the ganache is cooled slightly, the assembly begins (the fun bit)!
  • Slice both cakes and spread each layer with ganache, not too quickly.
  • Place them atop of each other and cover the entire cake with the ganache.
  • If you are using the turrets, carefully stand them up around the outside, sticking them to the side of the cake.
  • Put your chosen chocolates on top of the cake, being careful not to push over the turrets.chocolate sprinkles and decoration

Now stand back and admire your chocolate creation.

leave to set… Enjoy!

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2 Comments

  1. Just making this cake. How much sugar is needed?
    Thanks

    1. Paul Steele says:

      sorry 150g. amending now, thanks

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