if was Annabelle Langbein it could have been herUltimate Chocolate Cake Makes 1 big cake or 2 smaller cakes 3 cups self-raising flour 2 cups sugar 1½ tsp vanilla extract ¾ cup cocoa powder 2 tsp baking soda, sifted 200g butter, softened 1 cup milk or unsweetened yoghurt 3 large eggs 1 cup boiling hot coffee
To ice: 1 recipe Chocolate Ganache (see below) fresh raspberries
Heat oven to 160°C. Grease the sides and line the base of a 30cmround 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.
Chocolate Ganache
500ml cream 500g best quality dark chocolate, roughly chopped Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will. If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.
spot20,
Jul 1, 12:47am
I think it was the other Annabelle!
pam.delilah,
Jul 1, 1:00am
it was her one pot choc cake, it may take a day or two to be posted on this website
pam.delilah,
Jul 1, 2:30am
here it is One Pan Chocolate Cake with Ganache Icing 115g or 1/2 cup butter 125 g dark chocolate 1 cup sugar 1 tsp. vanilla 1 3/4 cup buttermilk 3 eggs 1 3/4 cup plain flour 1 tsp. baking soda 1/2 tsp. salt 1/2 teaspoon baking powder Icing 50 g butter 50 g dark chocolate Method : Heat oven to 180 deg C. Grease a 22cm tin. Dust with cocoa. Heat butter and chocolate in saucepan. When melted, add sugar and vanilla. Whisk in buttermilk and eggs. Add dry ingredients, whisk until smooth. Pour batter into tin. Bake for 40 minutes or until skewer comes out clean. Turn out on wire rack to cool. Heat 50 g butter and 50 g dark chocolate together in microwave, stirring every 30 seconds until melted. Pour over cooled cake. Cook's tip: Buttermilk is a versatile ingredient to have in the fridge - it adds tang and moistness to cakes, muffins, scones and pancakes and best of all the shelf life is quite incredible - it will be fine in the fridge unopened for weeks.
glynsmum,
Jul 1, 2:45am
Wow Thanks all,It"s the one pot looked so easy and she said she had made it the night befor thats Thursday and that it would taste even better on Sunday Now to get some buttermilk.
jessie981,
Jul 1, 11:11pm
Bump for johnwood
jbsouthland,
Jul 3, 3:27am
Bumping ....
crystalmoon,
Jul 4, 2:10am
If you cant find any buttermilk,you can make your own by adding 1 tsp vinegar to the milk and let it sit for 10mins.Then use as wanted.
jbsouthland,
Jul 4, 2:15am
Thanks for that...went to two Supermarkets lookingfor itthis morningand finally found some on the shelf....
wheelz,
Jul 8, 2:13am
an easy simple way, and you only need ever buy 1 carton of buttermilk. ( make sure it's cultured buttermilk and not nearing it's' use by' date) If you have a yoghurt maker, pour a cup of buttermilk into container, top up with normal milk and leave 12 hours, then refrigerate, you now have 1 litre of buttermilk, when getting low again, repeat process !
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