On one hand this is one of those cakes where you seriously consider eating the batter and skipping that whole “bake in the oven” thing. The batter is that delicious and it’s a good idea to not have any little helpers around when making it, leaving you to lick the bowl yourself.
On the other hand though it’s precisely the kind of cake you bake with your children, it’s so incredibly easy to do and really takes no time and doesn’t mess around with baking machines or heaps of measurement cups. One bowl, one cup, a tin and one spoon is all you need! I absolutely love to eat it just the way it is but since I made it for a lovely weekend with friends I decided that a little chocolate ganache has never hurt nobody and put some on top. Doing so takes this humble chocolate cake to the next level. The cake is best the day after when it’s completely cool, but you can put the chocolate ganache on the same day once the cake has cooled down.
I think it’s best served with freshly whipped cream and I hope you’ll like it just as much as me!
1 cup melted butter
1 cup cocoa powder
2 cups of sugar
Large pinch of salt
1 cup of plain flour
Adding one 1 tbsp vanilla bean paste (can be excluded) or a tbsp of coffee is also yummy!
250g chocolate of choice (I used milk here but totally prefer dark!)
Sprinkle of sea salt (quite a big sprinkle!)
1.Put the oven on 185 degree Celsius
2.Grease and line a 25cm cake tin.
3. Add sugar, cocoa and butter to a large bowl and mix thoroughly.
4. Add the eggs, flour, salt and vanilla. Mix again and place in the cake tin.
5. Bake for 20-25 mins
6. Once cake is completely cool make the ganache. Melt the butter and chocolate together in a bowl over a water bath and pour over cake. Sprinkle with sea salt.
7.Let it set a little, top with raspberries and chocolate shards or decorate as you please. Done!