Annabel Langbein's Ultimate Chocolate Cake with Chocolate Ganache and Raspberry

I never had the confidence of baking in the past until I was given a copy of Annabel Langbein's Free Range Cook in the City. I have baked a few cakes with great success since. Her recipes are so simple and usually requires just a few ingredients and all in one page. I love one page recipes for baking because I won't get confused and overwhelmed by what I have to do. Langbein's recipes are almost 95% success and it's encouraging for people like me who are starting to enjoy baking on the weekends. Well, part of my problem was not following the recipe to the T which is essential to baking success. I've learnt it the hard way by wasting lots of expensive ingredients.

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.

heUltimateChocolateCake

Prep time:

5 mins

Cook time:

1 hour

Makes:

1 big cake or 2 smaller cakes

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee

To ice:

Chocolate Ganache

Fresh Raspberries

Chocolate Ganache

Prep time:

5 mins

Cook time:

5 mins + standing

Makes:

4 cups

• 500ml cream
• 500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

Chocolate Cake:

Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.

Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

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