A delicious chocolate cake is a beautiful thing. Chewy, decadent, and not too sweet, so you can devour the whole slice and maybe even a little more.
In his new book Sugar, I love you: playoff recipes to celebrate the sweetest things in life, British pastry chef Ravneet Gill writes about her sweet life, with life trivia and lessons learned both inside and outside the kitchen. The recipe that excites her the most (and speaks to my budding baker soul) is LPC, also known as Lazy Person’s Cake.
“I love chocolate cake; I actually have one in the fridge at the moment that I’ll have a piece of very soon, ”Ravneet told me when we spoke to each other on his book’s publication day. “One of my favorite things to do, especially during lockdown, is take a piece of chocolate cake as a 10 minute break while sitting in front of the TV. I reheat it so that all the ganaches melt, I pour double cream on it, I sit down and I eat. “
It took dozens of attempts to perfect the LPC (Ravneet estimates around 50 to 60), resulting in a rich, chocolatey cake, slightly salty and not too sweet. “I wanted to design something that people could knock out really quickly and if they had to bring it to a party they could because it looks awesome but in reality it’s really easy to do,” he said. she declared.
While developing this recipe, Ravneet got together with other pastry chefs and shared what each of them was their favorite chocolate cake. They carried out tests in which they changed the acidity of batter using different dairy products, adjusted the fat content, tried different types of cocoa powder and flour, and much more, until that everyone is tired of eating chocolate cake; all in the name of science and delicious dessert.
Ravneet has graciously shared the LPC recipe below, which gives you a taste of the delicious (but not too sweet) desserts that fill the pages of Sugar, i love you. Beyond the cake, there are also chapters for cookies (what we call cookies in the United States), cheesecake, pies and pies, and desserts.
Extract Sugar, I love you: playoff recipes to celebrate the sweetest things in life by Ravneet Gill (Pavilion Books)
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 make, and beautiful. 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 20 centimeter (8 inch) cake
For the wet cake mix
175 ml of olive oil, not too strong, plus a supplement for the cans
175 ml buttermilk
170 ml boiling water
5 g / 1 teaspoon of instant coffee
For the dry cake mix
125 g caster sugar
125 g light brown sugar
80g cocoa powder
230 g plain flour
5 g / 1 teaspoon sea salt flakes
10 g / 2 teaspoons of baking soda
5 g / 1 teaspoon 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
300 g double cream
1 tablespoon malt extract (alternatively use black molasses, maple syrup or honey)
I want to jump into this recipe as fast as you do, so here we go!
Preheat the oven to 160 ° C hot air / 180 ° C / thermostat 4. Grease two 20 cm (8 inch) cake pans 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. (If the sugar is lumpy, you will need to sift it.)
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 and instant coffee, 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 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.
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).
To make the ganache, place the 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 1 minute. Using a whisk, stir the ganache from the middle outward – 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 to 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 3 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.