It has been a while but I’m back with a delicious cake to apologise! Who doesn’t love cake right? Decadent Dark Chocolate & Raspberry Cake is a moist chocolate cake, coated in fudgey dark chocolate ganache and covered in fresh raspberries. If you don’t like a super thick ganache, then the world is your oyster! Have it slightly runny, slightly fudgey, really runny.. whatever!
Wipe up the dribble and lets get cracking!
What you’ll need
– 3 cups self raising flour
– 2 cups castor sugar
– 2 tsp vanilla extract
– 2/4 cup dark cocoa powder
– 2 tsp baking soda
– 200g softened butter
– 1 cup unsweetened natural yoghurt
– 3 eggs
– 1 cup freshly brewed hot coffee (If you don’t like coffee… don’t worry! You cannot taste once the cake is baked!)
– 250 mls cream
– 250g good quality dark (72%) chocolate (chopped)
– Fresh raspberries for decoration
If you would like a heavier amount of ganache, double the recipe and pop some in the middle… or you could just eat it straight from the bowl.. no judging.
What to do
– Preheat the oven to 180 degrees c (160 fan force) and grease and line a cake tin with baking paper.. This makes a pretty big cake so a 25cm or 30cm tin does the job perfectly.
– Add ALL of the ingredients from the cake section into a mixer, food processor or a bowl (using an electric beater) and mix/blitz/beat until all go the ingredients are combined and the butter is fully incorporated.
– Pour the mix into the cake tin and smooth the top. Pop in the oven for 55-60 minutes or until skewer comes out clean when inserted in the middle.
– Once cooked, stand in tin for 5 mins before transferring to a wire rack to cool completely.
While the cake is baking, get on with the ganache
– Grab a medium sized saucepan, add the cream and heat on the stove until just boiling.
– Remove from the heat, add in the chocolate and let it sit for a couple of minutes.
– Stir the chocolate until its fully melted into the cream and then whisk until smooth and glossy.
Don’t panic if you think its too runny. It will thicken up as it cools! Pop in the fridge if you want it slightly harder. I like fudgey ganache so I pop mine into the freezer until its hardened up. If you have left over ganache after you ice the cake, pop into a sealed container and keep in the fridge. It will keep for a fortnight and just warm it on up when you smear it over some ice cream.. or whatever else you want.
Putting it all together
Once your cake has cooled and you’ve got the ganache however you like it, grab a knife or spatula and get icing. Dump (by that, I mean gently place) the ganache on the cake and spread away making sure its as even as you can get it. If you have doubled the ganache recipe, cut the cake in half before icing, spread half of the ganache on the bottom sponge, replace the top and ice away. Once you’ve iced your chocolate masterpiece, sprinkle that beauty with fresh raspberries, cut yourself a slice and enjoy!