Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
4.58
from
14
votes
Perfect Galaxy Chocolate Cake Recipe
This rich Galaxy chocolate cake will blow your mind. Imagine perfectly light and delicious chocolate cake, sandwiched with smooth Baileys cream, all covered with a glossy Galaxy ganache. It's every bit as delicious as it sounds.
Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Vegetarian
Servings:
16
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
2
Large mixing bowl
2
Small mixing bowl
2 Round loose-bottomed 20cm (8") nonstick cake tin
Parchment/baking paper
Measuring jug
Whisk
Offset palette knife
Serving board
Ingredients
For the sponge
150
g
white caster sugar (superfine sugar)
2
medium free range eggs
beaten
150
ml
vegetable oil (canola oil)
150
ml
whole milk
2
tbsp
golden syrup
175
g
self-raising white flour (self rising flour)
2
tbsp
cocoa powder (dutch processed)
1
tsp
bicarbonate of soda (baking soda)
For the ganache
250
g
Galaxy chocolate
outside of the UK, this brand of chocolate is known as Dove
100
ml
double cream (heavy cream)
For the Baileys cream
125
ml
double cream (heavy cream)
40
ml
Baileys Original Irish Cream
1
tbsp
drinking chocolate powder (hot cocoa mix)
Metric
-
Ounces
Instructions
To make the sponge
Preheat oven to 180ºC (160C fan assisted / 350F).
In a large bowl, combine the sugar, beaten eggs, oil, milk and golden syrup. Beat together
Add the flour, cocoa and bicarbonate of soda. Whisk to combine.
Share the mixture between two greased and lined 20cm loose-bottomed cake tins.
Bake for 30-45 minutes until firm and springy on top.
Cool in the tin for 10 minutes, then remove from the tin to cool completely
Make the Galaxy ganache
Put the cream in a bowl and micorwave in 10-second blasts until very hot but not boiling.
Immediately pour the cream over the chocolate and beat until melted and shiny.
Leave it to cool.
To make the Baileys cream
Beat the cream and Baileys until it forms very soft peaks.
Add the drinking chocolate and whisk briefly to give soft peaks.
To assemble
Place one cooled sponge on a board.
Using an offset palette knife or flat knife, spread the cream on to the cake.
Place the second cake on top to create a sandwich.
Slowly and carefully pour the ganache over the cake, using the offset palette knife to smooth the top and sides.
Leave to set for at least an hour, then wipe away excess ganache that may have dripped down the sides.
Cutting into 16 slices to serve.
Video
Nutrition
Calories:
319.07
kcal
|
Carbohydrates:
30.97
g
|
Protein:
3.45
g
|
Fat:
21.39
g
|
Saturated Fat:
7.95
g
|
Cholesterol:
40.66
mg
|
Sodium:
88.6
mg
|
Potassium:
101.05
mg
|
Fiber:
1.43
g
|
Sugar:
20.64
g
|
Vitamin A:
251.61
IU
|
Calcium:
29
mg
|
Iron:
0.76
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!