I received high praise when I made this chocolate cake for a co-worker who had her last day in the newsroom yesterday. I actually saw a reporter scrapping the last of the crumbs off my platter.
It’s the first time I have made this chocolate cake. My beautiful auntie Denise made it for my cousin’s 21st, and a lovely family friend Sharyn has made it several times for special occasions and every time it has been a hit. I don’t think I will be making any other chocolate cake again.
So if you’re looking for a cake that looks really impressive and tastes as good as it looks here it is.
This is an Annabel Langbein chocolate cake recipe.
Cooking time: 1 hour
3 cups self-raising flour
2 cups sugar
1 ½ tsp vanilla extract
¾ premium quality cocoa powder
2 tsp baking soda
200g butter, softened
1 cup milk or unsweetened yoghurt (I used 1 cup of trim milk in my cake)
1 cup boiling coffee
Heat your oven to 160C. Grease the sides and line the base of either a 30cm round cake tin or 2 x 20cm round cake tins with baking paper. I used one 20cm tin and put part of the batch in first and cooked it and then cooked therest of the mixture once the first cake had cooled.
Place all the ingredients above in a bowl or food processor and mix or blitz until just combined and the butter is fully incorporated.
Pour the mixture into the cake tin or tins and smooth the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin. If you’re not using it at once, it will keep fresh for around a week in a sealed container in the fridge. You can also put it in the freezer uniced.
Here is my first layer. The second layer of the cake was even bigger.
I iced the cake with the ganache (recipe below) and then put melted frozen berries on top.
I used two 250g blocks of dark (62%) Whittakers chocolate and one 500 ml bottle of cream.
Pour the cream into a medium pot and heat it until it is very hot but not boiling. Bubbles should start to form around the edge of the pot. Remove from the heat and add the broken up chocolate to the pot. Stand for a couples of minutes. Then stir until the chocolate is fully melted. Whisk the mixture until it is smooth. Put it in the fridge to set. I made the ganache the night before and took it out in the morning and let it sit for a bit on the bench to soften a little before icing the cake.