For your eating pleasure, I spent weeks trying out different variations of chocolate cake. I knew what I wanted: something wonderfully chewy, a bit bitter, light, quick to prepare and beautiful, ”says chef and food writer Ravneet Gill.
“The perfect cake for the lazy. It had to be a sparkling beauty that looked like she had spent forever on it, when in reality it involved very little effort. We bake this cake for the people who are dear to us, but for whom we do not have much time. Fringe friends, you might say.
LPC (Sloth Cake)
Makes: a 20cm cake
For the wet cake mix:
175 ml olive oil, not too strong, plus a supplement for the cans
175 ml buttermilk
170 ml boiling water
5g / 1 teaspoon of instant coffee
For the dry cake mix:
125g caster sugar
125 g light brown sugar
80g cocoa powder
230g plain flour
5g / 1 teaspoon sea salt flakes
10g / 2 teaspoons of baking soda
5g / 1 tsp of baking powder
For the chocolate malt ganache:
150 g of 70% cocoa chocolate, chopped
50 g of 55% cocoa chocolate, chopped
Pinch of sea salt flakes
300g double cream
1 tablespoon malt extract (alternatively use black molasses, maple syrup or honey)
1. I want to jump into this recipe as fast as you can, so here we go! Preheat the oven to 160C rotating heat / 180C / thermostat 4. Butter two cake molds 20 cm with oil, then line them with baking paper.
2. Weigh all the dry ingredients for the cake mix in a large bowl and mix with a whisk to combine well (if the sugar is lumpy, you will need to sift it).
3. Weigh all wet cake mix ingredients, except water and coffee, in a large bowl and whisk together. Prepare the coffee in a cup with the measured boiling water and instant coffee, pour it into the bowl of wet ingredients and stir well.
4. Add the dry mixture to the wet mixture and mix well with a whisk to combine. Distribute the mixture evenly between the prepared molds (if you want to be precise, you can weigh the total dough, then divide it exactly in half). Bake for 35 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool in pan for 20 minutes before returning to a wire rack (let cool completely before adding the ganache you are about to make).
6. To make the ganache, place the chocolates and salt in a large heatproof bowl.
7. In a saucepan, heat the cream with the malt extract until it is steaming, but not boiling.
8. Pour the hot cream over the chocolate and let stand one minute. Using a whisk, stir the ganache from the middle outwards – so as not to whip it in the air – until it is silky and beautiful. Let the ganache sit for 10 minutes.
9. Take a large plate with a lip. Place a cooled cake on the plate and pour enough ganache to cover the top. Don’t worry if it spills over the edges, that’s what we sort of want. Place the next cake on top. Pour the rest of the ganache on top, without any worries. Use a spoon to guide it, making sure that plenty of ganache falls down the sides. Put the cake in the refrigerator for 20-30 minutes.
10. Take the cake out of the refrigerator and, using a small palette knife, scoop the ganache set on the edges of the plate and spread it out to the sides to create a smooth finish. It really is that easy and effortless. Your friends will think that you really care …
This cake keeps best in an airtight container at room temperature for three days. If you store in the refrigerator, let come to room temperature before eating – it will be much nicer! I recommend reheating a slice in the microwave for 20 seconds and pouring cold cream over it.
Recipe from ‘Sugar, I Love You: Knockout Recipes To Celebrate The Sweeter Things In Life’ by Ravneet Gill (published by Pavilion Books, £ 20; photograph by Ellis Parrinder), available now.