TV chef Annabel Langbein's recipe for a simple chocolate cake is just delicious. Top with fresh raspberries for a summery touch or your favourite seasonal berries. Annabel says: "The same recipe even makes wonderful little chocolate cupcakes - make the batter the same way and pour into cupcake cases, then top with a cream cheese frosting."
Ingredients
- 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
Chocolate ganache, to ice
- 500 ml cream
- 500 g best quality dark chocolate, (70% cocoa solids), roughly chopped
- fresh raspberries
WEIGHT CONVERTER
Method
- Heat oven to 160°C/325°F. Grease the sides and line the base of a 30cm round 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 the top.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the cake tin.*
- Pour the cream into a medium saucepan and heat until it is very hot, and almost but not boiling. You'll know it's ready when bubbles start to form around the edge of the pan. Remove from the heat and add the chopped chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream.
- Whisk this chocolate ganache until it is smooth and glossy, then chill.
- Slather the chilled chocolate ganache over the top of the cake. Top with fresh raspberries and serve.
You might also like...
Mary Berry's classic chocolate cake
Annabel Karmel MBE is a chef and author of over 40 cookbooks based on nutrition, and cooking for babies, children and families. With her career spanning over 25 years she has pioneered the way families feed their babies and children all the world over.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Baileys hot chocolate
This Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
By Rosie Conroy Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published