This Fabulous Cake will keep fresh for about a week in a sealed container, or can be frozen un-iced. it simply is my all time fail proof magnificent cake, During study times when the kids were at school Oliver felt like hot cake I was at work at the time so I suggested if he felt like hot cake he better make one and he did and it was this recipe and by the time I got home the cake was nearly all demolished .
Ingredients
- 2 cups sugar
- 2 large eggs
- 1 cup milk or unsweetened yoghurt
- 3/4 cup premium quality cocoa
- 200g butter, softened
- 2 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cups self-raising flour
- 1 cup boiling hot coffee
- Ganache topping: 250g chocolate, 1 cup cream
Method
- Preheat oven to 180ºC and line a 30cm/12 inch round cake with baking paper.
- Place all ingredients in the bowl of a food processor and blitz until combined (or place ingredients in a mixing bowl and beat with an electric beater).
- Pour mixture into prepared tin and smooth the top.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in tin. Place in a sealed container or fridge if not using that day.
- For the ganache, melt chocolate and cream over low heat in a pot or microwave for 1-2 minutes, stirring every 30 seconds until chocolate is fully melted and mixture is creamy.
- Either drizzle from a spoon over the cake or cool ganache until it is firm enough to spread over and cover cake.
- Other serving suggestions: Dust cake with icing sugar. Drizzle with berry compote and serve with whipped cream. Split cake into 3 layers and spread each with raspberry jam. Reassemble and ice with chocolate ganache.
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