Chocolate Velvet Cakes with Nougat Sauce

Dripping with WOW factor this is a dessert not to be missed.
Richard Whitbread
1H 10M

This is a super easy melt and mix style cake, that looks lush with a layer of chocolate ganache and is super indulgent served with a chocolate sauce and choc-dipped cherries.

Use the leftover cake crumbs to make a batch of Chocolate Cherry Brandy Balls.




Preheat oven to 180C (160C fan forced). Line a 22cm square baking pan, allowing paper to extend 2cm above the pan.


Combine sugar, jam, cocoa powder, eggs, sour cream, choc bits and food colouring in a bowl until well combined. Fold through the melted butter and flour, alternately, in 3 batches until combined.


Pour mixture into prepared pan. Bake in the oven for 45-50 min or until cooked when tested with a skewer. Allow to cool slightly then turn out onto a wire cooling rack to cool completely.


Heat the cream in a medium size pan to simmering point, remove from the heat and add the chopped chocolate, stir into smooth. Add brandy or rum if using. Allow to cool until spreadable. 


Place cooled cake onto a board and cut into nine 6cm rounds. Leftover cake can be used to make a batch of Chocolate Cherry Brandy Balls.


Spread top and sides of each cake with chocolate ganache and allow to set. Top with choc-dipped cherries and chocolate curls, if desired. Drizzle with Nougat Chocolate Sauce and serve with some blueberries on the side.


Place 200g chopped Toberlone chocolate, 20g butter and 1 cup pure cream into a non-stick saucepan. Stir over a low heat until melted and smooth. Remove from heat and allow to cool until your desired consistency.

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