OTT….Taking it further with the rich chocolate cake

imageTo make it an eating experience of note, the following can be done to the chocolate cake recipe below.

a) cover it with a buttercream icing (and it can be left at that) OR

take it further AND

b) add a chocolate glaze (fancy word ganache) over it.

And this is how it’s done.




  • 1:2 ratio, i.e. 250g butter (soft) to 500g icing sugar (sifted)
  • 1 tsp of flavor extract (I prefer to add extracts instead of essences, since its at least natural and not artificial and ultimately it just tastes better)

Method of buttercream Icing: Mix all the ingredients above together well.  Then cover the cake.  Whatever is left over can be put in a container and frozen for another time.  Simply reuse by defrosting and remixing.

I used coffee extract for my buttercream icing for this cake, since a chocolate/coffee combination works well together!  If you don’t have extract, simply make an intensely intensely over the top strong instant expresso/coffee and use 1-3 tsp in your icing.  You might take a little bit of butter or add more icing to compensate for the additional liquid.

Once the above is done.  Then freeze the cake, since the glaze can only go on frozen cakes/desserts.

CHOCOLATE GLAZE (ala ganache)


  • 110g milk
  • 60g cream (full fat, 35%)
  • 30g glucose syrup
  • 10g gelatine powder
  • 40g water to bloom the gelatin in
  • 300g chocolate (again, I indulged in dark Lindt chocolate, but you can use milk)


  1. Bring to boil the milk, cream and glucose syrup.  Take off the heat, and let the bubbles dissipate
  2. In parallel, melt the chocolate either on a double boiler or in the microwave.
  3. Add the gelatin into the water to allow it to “bloom”
  4. Add the bloomed gelatin to the milk/cream/glucose syrup.
  5. Now add the melted chocolate.  Mix well.
  6. Allow the mixture to cool slightly until thick but still flowing.
  7. Now take the cake out the freezer (with it’s buttercream icing), and pour the mixture onto the centre of the cake.  Use a palette knife to push the chocolate outwards to the sides to drape over the cake.  And use the palette knife to cover any empty spots.  ONE key point, do this process with the cake on a cake cooling rack which is either over a baking tray or baking paper, since the chocolate will drip everywhere and you want to either reuse the unused chocolate or make minimal mess.  And to use the “left-over” chocolate you can store in a container and when wanting to use, reheat in a microwave and then use! Voila.

Now indulge in your chocolate fantasy and enjoy that sugar rush!


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