The recipe suggests using 1x 30cm or 2x 20cm cake pans. I have neither so I had to give my 24cm cake pan a shot. I filled it until 1.5 inch from the edge and the rest in my texas muffin trays. It worked but not beautifully. You can see that my cake has popped out a little but that's not a problem at all unless you really want a flat cake.Once the it's covered with chocolate ganache it's going to be beautiful.
Making the ganache was really easy and quick. I have only used half the quantity required in the recipe and there were more than enough. Unless you want a very thick and rich cake otherwise it's all good. I used a 72% dark chocolate and it was a bit on the bitter side but I liked it. Most recipe would recommend using chocolates with at least 50% cocoa. Maybe a 60% is a good choice if you can't find 50% option. I love the glossy-ness of the ganache.
I can't find any fresh raspberries this time of the year and opted for frozen raspberries instead. It's not as pretty but it's still desirable. The cake is moist and not heavy. I gave the cake to a friend a she loved it and the few cupcakes that I made with the same batch of batter was still very moist after 2 days.This recipe is a keeper.
Here is the recipe that I've hardworkingly copied and paste from Annabel Langbein's website.