Chocolate cake with raspberry, cream and ganache
I am sure to have made mention in the past as to my sentimental tendencies. Whilst for the most part I can cleverly keep it under wraps, there are times where, despite my very best efforts it bubbles so close to the surface that I can’t help but let it spill over. Like now. And so, as a preemptive measure I must apologise should this whole post
become wobbly at the knees and crash-land in a pile of salty tears! Fortunately for you those of you reading this, it is the second incarnation of this post. The first I deleted after having realised it read like a bad c-grade Oscars acceptance speech. I promise to spare you the pain and more succinctly and eloquently bid my farewells!
To those of you out there that have humoured me by reading a post or two, Thank You! Your thoughts and comments have inspired me and have often put a smile on my face.
I am two months shy of having spent 7 years at Fisher & Paykel and I am truly the luckiest girl in the world for it. The opportunities and experiences it has afforded me I could never have dreamed of being fortunate enough to have. There is a Maori phrase which asks, ‘what is the most important thing in the world’ to which the response is ‘He Tangata! He Tangata! He Tangata!’ Tangata meaning people. If there is one thing that will stay with me forever it is the relationships and friendships I have made at F&P with people filled with such warmth and incredible talent. We would often laugh so hard we cried – need I say more?!
And so off I go to join forces with my partner in crime to undertake creative adventures of our own. Rest assured however I will be back, and with me I will be sure to bring some good old fashioned home baking!
Serves 12Chocolate Cake
2 tbsp golden syrup
3/4 cup brown sugar
1 1/2 tsp vanilla extract
3/4 cup dutch press cocoa
1 1/2 cups flour
1 1/2 tsp baking powder
2 cups milk
1 1/2 tsp baking soda
2 cups frozen raspberries
2 tbsp brown sugar
150g dark chocolate, roughly chopped
1/4 cup cream
1/2 cup cream
1. Preheat the oven to 180°C on bake. Grease a deep, 23cm cake tin and line with baking paper.
2. Place the butter and golden syrup in a saucepan and gently heat to melt. Remove from the heat and beat in the brown sugar. Then add the eggs and vanilla extract and whisk to combine.
3. Sift the cocoa, flour and baking powder and add to the wet ingredients. Before mixing add the baking soda to the milk and mix to dissolve. Lastly add this mixture to the saucepan and mix well being sure to remove any lump of flour that might form.
4. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the cake comes out clean.
5. Let the cake sit for 10 minutes before removing it from the tin. Sit it on a cake rack to cool. Once cool, using a bread knife, carefully slice the cake into 3 discs.
1. Place the raspberries and brown sugar into a saucepan and bring to the boil. Simmer until the coulis starts to thicken. Remove from heat and set aside.
1. Place the chocolate and cream into a bowl set over boiling water. Heat very gently until the chocolate melts and the two come together. Set aside.
1. Whip the 1/2 cup cream. Place the bottom disc of the cake onto a serving plate and spread with half the raspberry coulis then half the whipped cream. Add the second layer and spread with the remaining coulis and cream.
2. Place the last disc on top, pour over the ganach and serve.