And I did and actually they were very happy with it.
They were promise a chocolate ganache cake with blackberries and they were not complaining... I think everyone was green with envy but never mind, the girls did the job, they earned the cake.
The original recipe idea came from Lila Füge, a very much liked Hungarian celebrity blogger
Chocolate ganache cake with blackberries
180 g flour
1 pinch of salt
40g cocoa powder
20g corn starch
250 g sugar
1 tsp baking soda
1.5 tsp bicarb
175g natural yoghurt (or a bit less)
1,5 dl water
1,5 dl oil
for the ganache:
300 g dark chocolate
a pinch of cayenne pepper (you can omit)
300 ml thick double cream
3-4 tbs blackberry jam (or whatever you like)
fresh (or frozen but I don't want to know about it) blackberry to decorate
Pre-heat the oven to 180°C. Butter and line your cake tin(s). If you have two tins, then you are lucky. I was working with one so it took more time to get ready with the sponge cakes.
Sieve the dry ingredients into a big bowl and add the wet ingredients one by one. Stir with a spatula, you don't need a hand mixer or any voodoo kitchen gadget for this cake. Pour the cake mixture into the tin(s) and bake in the oven for 30 minutes. If you find it undone in the middle (you know cake test with a needle) but actually the top is turning dark brown, then put it back in the oven for an extra 5-10 minutes but cover with tinfoil to prevent burning.
While the cakes are being made in the oven, heat up the double cream on your stove, add some fresh vanilla (or extract) and/or some cayenne and pour the hot cream over the chocolate (you can use good quality dark chocolate drops/pastilles as well) and let it rest/melt for 2 minutes. Once molten, stir carefully, and put aside 200 ml from the ganache. Put the ganache in the fridge for an hour, and in the meantime your cake can cool enough to handle. If the cake is not in level, then trim the excess to get two nice thick disks. Put a layer of blackberry jam on the top of one of the cakes, spread carefully and pour that 200 ml, cooled ganache on the top. Spread the ganache but make sure that you leave 0,5 mm at the edges. Put the second sponge on the top, and press down carefully so that you even out the filling.
Pour rest of the ganache over the cake, and decorate to your preference. Put the blackberries on the top of the ganache to remind yourself that it is actually it is a chocolate AND blackberry cake!