Like chocolate cake? Love The Legend Of Zelda? Then Adam Russell’s Choctorok cake will be right up your street. It won Gamerbake Halloween, earning Adam the much sought after Gamerbake apron, and it is a genuinely chocoriffic treat suitable for just about any occasion.
And you can make it right this second. Adam has very kindly shared the recipe for the Choctorok cake with us, meaning you can knock one up at home by following the steps below.
For the Cake
200g dark chocolate
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 large eggs
75ml buttermilk (5 tbsp) (Make you own easily by adding 2/3rds tbsp lemon juice to 75ml milk)
For the Ganache
200g good quality dark chocolate, as above
284ml double cream
2 tbsp golden caster sugar
1) Butter and line a 16cm hemisphere cake tin and another small cake tin (this is for the snout, so any small tin or muffin tin will work. Preheat the oven to fan 140°c/conventional 160°c/ gas 3. Break 200g dark chocolate in pieces into a medium, heavy-basedpan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat.
2) While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in abig bowl, mixing with your hands to get rid of any lumps. Beat 3 large eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
3) Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tins and bake the large hemisphere cake for 45-55 minutes and the small one for 20-30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tins (don’t worry if it dips slightly), then turn out onto awire rack to cool completely.
4) When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour the 284ml tub of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5) Sandwich the layers together with just a little of the cooled ganache (you want it to firm up a bit, about the thickness of Nutella. Too runny and it will just pour off, if it goes too firm, microwave for a few seconds). Pour some more over the cake, smoothing to cover with a palette knife. But saving some for the snout.
6) Using a round pastry cutter, cut a disk out of the small cake then cut that in two. Sandwich the two pieces together with ganache and pour the remaining ganache over the snout and connect it to the body
7) Decorate withready to roll icing.