Well there is no better way to engage that to post the perfect chocolate cake. This one is based in a recipe from Annabel Langbein but I gave my own twist, and my god what a perfect cake is!
Ingredients and bakeware you need:
- 2 x 20 cm round deep baking tins, greased and the base cover in baking paper.
- 450 gr. self rising flour
- 450 gr. caster sugar
- 65 gr. cacao powder
- 1 and half teaspoon vanilla extract
- 2 teaspoons baking soda
- 200 gr. butter, a bit soft
- 250 ml. milk
- 3 eggs
- 250 ml. boiling coffee
- Raspberry jam
- Fresh raspberries
- Chocolate ganache, made with 250 ml double cream and 250 gr. dark chocolate
Add into a large bowl the flour , sugar, cacao, vanilla, soda, butter, milk, eggs and coffee. If you have a mixer will be easier, so mix well all ingredients until you have one color. Divide the mixture into the 2 baking tins, make sure is smooth. Then bake for about 1 hour in a 160 degrees preheated oven. Allowed to cool completely in the tin.
Once is cool take them out of the tin. In one of the cakes using a knife make a layer with the mascarpone and after that a layer with the jam, put the other cake on top and then you can prepare the ganache to poor on top.
To make the ganache, cook the double cream until very hot, but not boiling, take out of the fire and then add the chopped chocolate. Stir until smooth and creamy, once ready, wait about 5 minutes before poring into the cake. Decorate with the raspberries.
Of course you could use other fruit like strawberries, whatever you have at home. With a cappuccino or a cup of tea you have the perfect afternoon treat! Enjoy!