Devonshire Cake with Chocolate Ganache


Working Method

  1. Place measured water, egg and sponge mix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 8 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Scale off 450g batter into a greased tins.
  4. Bake at 180° C for ± 25 minutes.
  5. Remove from oven and turn sponges over in their tins and leave to cool. This stops the sponge from drying out.
  6. Cut round sponge into 2 equal layers.
  7. Spread ± 50g apricot jam onto bottom layer.
  8. Pipe ± 150g of AMBIANTE onto bottom layer.
  9. Place sponge on top.
  10. Melt cream and choc together under Toppings into a ganache then spread on top of cakes.
  11. Decorate with a whole red cherry.
  12. Finished product weight ± 700g.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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