I’m Mel and I’m the Marketing Executive here at Molly Woppy. I’m going to share with you a Chocolate Cake that I made for Father’s Day … and what I did to make it taste so good. It’s a secret that runs across most of my ‘home baking’ since I started at Molly Woppy, and I’ve decided to let you in on it - not just because our mantra here is to ‘Share the Love’ but because I want to show it off.
You won't know this but we love a shared lunch at Molly Woppy. It can get quite competitive as to who has brought the yummiest dish and when I first started I brought a shop bought slice in. I soon found out how serious our team is about tasty food ... and can happily tell you I have since upped my game after the shame of it.
The fact is, I try to use our cookies whenever I can to make my contribution stand out … and why wouldn't you? Half the work is done, and you know it’s going to taste amazing. Some would call it cheating – I call it smart baking.
The cake recipe is from Abbey Macfie who makes amazing cakes (click here for her original recipe). I changed out the berries with a cookie crumble I made using our award winning Salted Chocolate Cookies but you could do both. I found the Marlborough Sea Salt we use on the cookies brings out the flavour of the chocolate and makes it incredibly drool worthy.
DARK CHOCOLATE BUTTERMILK CAKE BY ABBEY MACFIE
CAKE
- 150g Dark Chocolate
- 125 Butter
- 125g Flour (you can use gluten-free flour to make this GF)
- 75g Ground Almonds
- 150g Caster Sugar
- 35g Cocoa, sifted
- 1 Tsp Baking Powder
- 150g Buttermilk
- 2 Eggs
- 75ml Strong Coffee
GANACHE
- 250g Dark Chocolate
- 200ml Cream
METHOD
- Preheat oven to 175 degrees, grease and line a 20cm tin.
- In a pot melt the butter and chocolate - set aside.
- In a large bowl combine the dry ingredients.
- In a seperate bowl whisk the eggs into the buttermilk.
- Power the melted chocolate/butter mix into the dry ingredients and mix well to combine. Add the buttermilk/eggs mix and combine. Lastly carefully mix in the coffee. It will seem quite wet but will come together.
- Pour the mixture into the cake tin and bake for 25-30 minutes (do not over bake) so keep testing it with a skewer.
- While the cake is baking make your ganache but heating the cream in a pot until it's almost boiling. Add the chocolate in and mix until melted and smooth. Put in the fridge for it to cool and harden up. If it's too hard then pop it in the microwave for brief bursts until it's spreadable again. If it doesn't get thick enough add more chocolate in.
- If you want to flatten the top - press gently down on the cake before it cools down.
- Crush a box of Molly Woppy Salted Chocolate Cookie bites with a rolling pin and sprinkle on the top for decoration (and it tastes amazing).
If you give this a go, share it with us by tagging us in or email melanie@mollywoppy.co.nz – we love to see how you enjoy our cookies ... whether its straight out of the box, dunked in your favourite drink, used for gifts or in home baking.