Tip 1
When lining your cake pan, ensure the baking paper extends 2cm above the sides to prevent the sauce spilling over. This will also make it easier to lift out the cake.
Tip 2
It’s best to make the holes in the cake while it is still slightly warm, because as it cools the crust on top of the cake will crumble more easily.
Tip 3
When making the chocolate sauce, stir constantly as it can easily catch on the base of the pan and burn. Keep the heat low – don’t let it come to the boil.
Tip 4
When you’re pouring the sauce into the holes, tap the pan on the benchtop a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.
Tip 5
As the sauce starts to set, it may sink further and the holes may become visible on the surface. Simply spoon a little more sauce into the holes to top them up again.
Tip 6
To melt chocolate in the microwave (for the frosting), use Medium heat and stir every minute until it is melted and smooth.
Tip 7
When melting chocolate to turn into decorations, use choc melts as they are designed to set hard at room temperature without having to be tempered.
Tip 8
For light and fluffy frosting, make sure your butter is at room temperature. Remove it from the fridge about 1 hour before using, depending on the outside temperature.
Tip 9
If the chocolate sauce thickens on standing and can’t be drizzled over the cake, warm it slightly to make it runnier. Don’t make it too hot, however, or it will melt the frosting.
Tip 10
The cake can be made up to 3 days ahead to the end of Step 4. Store in an airtight container. Half an hour before serving, continue from Step 5.
Full recipe:Triple-chocolate poke cake
