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

Posted Oct 11 2012 5:30pm
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.

he Ultimate Chocolate Cake

Prep time:5 minsCook time:1 hourMakes:1 big cake or 2 smaller cakesHeat 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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