Fudgy Chocolate Cake with Raspberry Syllabub Filling & Chocolate Ganache
Well, time flies when you’re having fun. This blog post marks my 100th! Whoo hoo! So I thought I’d make a towering (but little) cake to celebrate the occasion. Call me crazy, but I’m not usually a big fan of chocolate cake. Strangely enough I decided to make one to mark this momentous occasion. I’ve been on the hunt for the perfect recipe this past week. It had to be chocolately enough without being too extravagant. I really don’t like recipes that require 64 eggs, 900kgs of butter and gold leaf doo-dahs; I just want great simple recipes. Recipes that don’t require a trip to the specialty store. Anyway, I finally found a few difference recipes that I liked and mish-mashed them all together to come up with this little beauty.
Now, feeling like a bit of an idiot, I think I may have to retract my previous comment. I DO like chocolate cake. Very much so in fact! I think the reason why I like this cake is because it’s almost like a brownie – crunchy/chewy on the outside and fudgy on the inside. As raspberries are in season I wanted to make the most of them. I found a recipe for a raspberry syllabub with a dash of rose water. It’s not essential but it does give it a nice little ‘je ne sais quois‘. Overall it’s a pretty decadent cake but hey… 100 posts and god knows how many hours later; I think it’s worth celebrating!
Fudgy Chocolate Cake
Inspired by recipe by Angela Nilson for BBC Good Food
200g good quality dark chocolate
125ml strong coffee
3/4 cup self-raising flour
3/4 cup plain flour
1⁄2 tsp bicarbonate of soda
1/4 cup brown sugar
1/2 cup caster sugar
1/4 cup cocoa powder
3 medium eggs
1 tsp vinegar
1. Line two 13cm round cake tins (or one x 20cm round tin) with grease proof paper. Preheat oven to 140ºC (fan forced).
2. Cut chocolate and butter into small pieces and place in a microwavable bowl. Add coffee and microwave for two minutes. Stir thoroughly and microwave for a further 2 minutes.
3. Whilst the chocolate is melting, pour milk into a small bowl and add vinegar and let sit for a few minutes. In your main mixing bowl, add the two flours, bicarbonate of soda, two sugars and cocoa powder.
4. Once the milk has been sitting for a few minutes, add beaten eggs.
5. Pour egg mixture and chocolate mixture into the flour mixture slowly until everything is well incorporated. It’s quite a runny cake mixture so don’t be alarmed! Pour into your lined tin and bake for 1 hour and 30 minutes. Double check the cake is cooked by placing a skewer into the middle; it should come out clean. The top should be quite firm (and deliciously chewy when eating). Leave to cool for 15 minutes before turning out onto a cake rack to completely cool.
6. When the cake is cold, cut each small cake horizontally in half. If you’ve made one big cake you may be able to cut it in thirds. Fill with a little raspberry syllabub between each layer, but not the top! Drizzle the top with chocolate ganache and decorate with delicious fresh raspberries.
Inspired by Nigel Slater’s Raspberry Syllabub
70g frozen (or fresh) raspberries
1/2 tsp rosewater
3 tbsp sugar
40ml sweet white wine
100ml double cream
1. Into a small bowl, add raspberries, rosewater and sugar. Squash the raspberries with the back of a spoon and mix well with the sugar so it’s all combined well.
2. With a mixer, whisk cream until whipped. Add the wine a little at a time, beating continuously.
3. Add berry mixture to the cream and mix until it’s completely incorporated.
100g good quality dark chocolate
150ml double cream
2 tbsp castor sugar
1. Pour cream and sugar into a pan and place on low heat until it is just about to boil. Add the chocolate and stir until it’s completely melted.