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”
Ingredients:
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)
Chocolate ganache
200g dark
eating chocolate, chopped
160ml thickened cream (I used 180ml and 2g gelatine in sheets)
Preparation:
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.
Serves 12
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.