I’m not a very sociable cook. That is, I love cooking whilst chatting to friends and sharing a glass of wine but, I don’t play well with others in the kitchen. My kitchen is my kingdom and I like to be the only cook. I’m not very patient with help, however I love showing people how to make something and have had friends over to learn to cook various dishes, but lunch or a dinner party I have to do on my own.
We were on holiday recently and a cookery class had been laid on. There was a set lunch in the restaurant and we were to cook the dessert, a bittersweet chocolate cake. Split into groups of eight, each group had to make a cake. This wasn’t just sharing the kitchen, it was sharing the whisking, weighing and egg cracking. I reined in my need to manage and smiled sweetly as everyone politely said to each other, “You do it, no, you do it.” and snapped away with my camera in the hope that too many cooks might bake a cake.
We never did see the results as the batter was taken off into the kitchen and when the plating up and decorating took place, it was with ‘one that had been made earlier’. The cake the chefs made was light and very chocolatey, served warm with a lemon grass custard, more of that in a later post. But with instructions like ‘bake until done’ the recipe needed tweaking before posting here.
I halved the quantity and reduced the sugar, added ganache and raspberries and made individual cakes rather than one large one. The result is still light but not quite as sweet, with a richness from the dark chocolate ganache and slight tartness from the raspberries. I’m still King of my kitchen, but baking as a group was fun and a great way to get to know people.
Bittersweet Chocolate Ganache Cake With Raspberries
- For The Cake
- 2 Large eggs
- 250ml Whole milk
- 60ml Groundnut oil or unflavoured oil
- 250ml Water
- 2 tsp Vanilla paste
- 375g Plain flour
- 500g Caster sugar
- 11/2 tsp Baking powder
- 11/2 tsp Bicarbonate of soda
- 75g Good quality cocoa
- Pinch of salt
- For The Ganache
- 200g Dark chocolate (75%)
- 200ml Double cream
- 80 Fresh raspberries to decorate
- Preheat oven 180c, 160c fan, gas mark 4, 350f
- Grease 20 mini loaf tins or use disposable loaf liners
- Place all the liquid ingredients from the cake list, including the vanilla paste into a large mixing bowl and mix well together.
- Sift all the dry ingredients, from the cake list, together into another bowl. Pour the dry ingredients into the wet ingredients in the large bowl and mix well.
- Pour into the prepared tins to half way up and place in the preheated oven for 20 - 25 mins until a crust forms on top and a skewer in to the centre comes out clean.
- Remove from the oven and leave to cool for about 5-10 minutes, then carefully run a knife around the edge of the tins and remove the cakes. They are quite delicate at this point so you need to take care. Set aside on a cooling rack
- Whilst cooling make the ganache, break the chocolate into small pieces and place in a bowl.
- Heat the cream on a moderate heat until it just bubbles around the edge, it does need to be hot but not boiled. Pour over the chocolate and leave for a minute or two. Then stir until all the chocolate has melted into the cream. Set aside for about 5-7 minutes until the ganache has cooled slightly and is no longer a pouring consistency.
- Spread liberally over the cakes and top with 4 raspberries on each one