This is the chocolate cake I made for my birthday party. I was very specific about what I wanted my cake to look like. I wanted a chocolate & berries cake with a chocolate ganache. I made one from the “The Australian Women’s Weekly” cookbook - it has awesome cakes. I adapted it by completely covering the cake with a thick chocolate ganache. Then I decorated it with blackberries, currants and strawberries. I must admit that I am truly proud of this cake which was extraordinarily delicious, probably the most delicious chocolate cake I have tasted in ages.
Chocolate ganache and raspberry cake adapted from the “The Australian Women’s Weekly”
35g cocoa powder
80ml hot water
150g dark eating chocolate, chopped
150g butter, chopped
300g firmly packed brown sugar
125g almond meal
4 eggs, separated
240g fresh raspberries (I used 200g blackberries, 150g strawberries, 50g currants)
200g dark eating chocolate, chopped
160ml thickened cream (I used 180ml and 2g gelatine in sheets)
Preheat oven to 170°C. Grease a deep 22cm diameter cake pan (I used 18cm); line base and side with baking paper.
Blend cocoa powder with the hot water in a small bowl until smooth.
Combine chocolate and butter in medium heatproof bowl over saucepan of simmering water; stir until melted. Remove from heat; stir in cocoa mixture, sugar, almond meal and egg yolks.
Beat egg whites in clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture in two batches. Pour mixture into prepared pan.
Bake in moderately slow oven about 1 ¼ hours. Stand cake in pan 15 minutes, before turning onto wire rack to cool.
Chocolate ganache: Combine chocolate and cream in small saucepan; stir over low heat until smooth. I soaked the 2g gelatine in sheets in cold water then I added the well-drained gelatine to the ganache. I mixed well with a spoon so that it melts well.
Afterwards, I covered the entire cake with the ganache and once the ganache set, I decorated the cake with the three types of berries. I thought it looked more festive.
Tip: This cake can be made up to three days ahead; store in an airtight container. Top with berries and chocolate ganache on the day of serving.