This chocolate cake will make you fall for it.
“To your delight, 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 are baking this cake for the people we care about but for whom we don’t have a lot of time. Fringe friends, you might say.
LPC (Sloth Cake)
make an 8 inch cake
For the wet cake mix:
- 175 ml olive oil, not too strong, plus a supplement for the cans
- 2 eggs
- 175 ml buttermilk
- 170 ml boiling water
- 5 g / 1 teaspoon of instant coffee
For the dry cake mix:
- 125g caster sugar
- 125 g light brown sugar
- 80g cocoa powder
- 230g plain flour
- 5 g / 1 teaspoon sea salt flakes
- 10g / 2tsp baking soda
- 5g / 1tsp 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)
- Preheat the oven to 160 ° C / ventilation 180 ° C / 350 ° F / thermostat 4. Grease two 20 cm cake tins with oil, then line them with parchment paper.
- Weigh all the dry ingredients for the cake mix in a large bowl and mix with a whisk to combine well.
- Weigh all the ingredients for the wet cake mix, except for the water and coffee, in a large bowl and whisk together. Prepare the coffee in a cup with the measured boiling water, pour it into the bowl of wet ingredients and stir well.
- Add the dry mixture to the wet mixture and mix well with a whisk to combine. Distribute the mixture evenly between the prepared mussels. Bake for 35 minutes, or until a toothpick comes out clean.
- Remove from oven and let cool in pan for 20 minutes before returning to a wire rack (let cool completely before adding ganache).
- To make the ganache, put chocolates and salt in a large heatproof bowl.
- In a saucepan, heat the cream with the malt extract until it is steaming, but not boiling.
- 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.
- 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.
- Take the cake out of the fridge and, using a small offset 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 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.
Sugar, I Love You: Knockout Recipes To Celebrate The Sweeter Things In Life by Ravneet Gill is published by Pavilion Books, priced at £ 20. Photography Ellis Parrinder. Available now.
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