As you’ll know from my Slow Cooker Banoffee Cake post, I have been experimenting with the Wright’s Baking mixes recently and I have been very impressed so far! Being short on time today, I decided to use one to whip up a deliciously decadent dessert (ooh, alliteration!)
This is such a simple cake I’m not even calling it a recipe, but it was so tasty I just HAD to share it with you all!
First, make up the cake according to the pack instructions (you only need the mix, 200ml water and 4tbsp oil to make the cake) and cook it in a slow cooker inside a paper case for around 2 hours on high. All slow cookers are different so PLEASE start checking it after an hour and a half at 15 minute intervals until it’s done. If you don’t have a slow cooker, you can cook it in the oven according to the directions on the pack.
To tart up the cake a little, I decided to make a chocolate ganache whilst it was cooking. Just pour 100g double cream into a saucepan and heat until simmering. Pour this over 100g of finely chopped chocolate and leave, without stirring, for 30 seconds to begin to melt. Stir SLOWLY until it all comes together into a lovely ganache. Cool to room temp then refridgerate.
Once the cake is cooked, remove the pot from the slow cooker and leave to cool for 10 minutes before turning the cake out onto a cooling rack and leave to cool completely.
To serve, slice a big slab of cake and put on a plate. Top with a dollop of ganache and microwave for around 30 secs or until the cake is warm and the ganache has melted all over the cake. Serve with more double cream and anything else you might like. I served mine with a chopped up mint Aero bar!
I hope you enjoy this cake and make one for yourself sometime soon!