'Please forgive me'

So a few months ago now, I suggested that a friend try a recipe.

She tried it. For some reason the result was = Epic Fail.



I feel so bad about this. So I am here to redeem myself.

I am sharing a recipe that I have made many, many times, result = Awesome.



It is a recipe from Annabel Langbein's 'Cooking to impress, without stress'.



I love how it takes 5 minutes to prepare it. I also love how it is a large cake, so it is perfect for taking as a dessert to a dinner party.



**CAUTION** This cake is equally delicious, as it is bad for you. Especially the ganache icing. But man is it gooooood.



One-Step Chocolate Cake



Ingredients:

2 cups Sugar

2 large Eggs

1 cup unsweetened yoghurt

3/4 cup cocoa powder

200g softened butter

2 tsp baking soda

3 cups of self-raising flour

1 cup boiling hot black coffee (I usually put the instant coffee granuals in the cup then add a bit of cold water, before the boiling, so i avoid that burnt coffee flavour)



Method:

Heat oven to 160 degrees celcius. Line (i never line it, i just use a spring form pan, and grease well) a 30cm round cake tin. 



Place all the ingredients, in the order that they appear, in the food processor, blitz until combined (If you don't have a food processor use a large mixing bowl and eletric beater)



Bake for one hour, or until testing skewer comes out clean. Cool in tin. Place in a sealed container if freezing, or ice and serve straight away.



Ganache Topping:

1 cup cream

250g chocolate



I've used Cadbury Dairy Milk, Whittakers Creamy block and Dark block - all very good but the dark is the best. Why? Because the creaminess of Milk Chocolate gets lost amongst the flavour of the cream.



Ganache Method:

Break up chocolate, and add it, with the cream to a saucepan. Melt over low heat for 1 1/2 - 2 minutes, stirring every 30 seconds until chocolate is melted and mixture is creamy. Either drizzle over cake, using a spoon (not the best) or leave Ganache to cool and thicken, before spreading over cake (best option).

I love this as a dessert cake, and have not yet had any complaints. If you are making this for an occassion, you're going to want to give it a few hours cooling time, before icing. It is a light fluffy, moist cake, but the ganache really dresses it up. As it can be quite rich, I usually serve it with strawberries or raspberries.



Hope you all enjoy this recipe, and once you have, i'll ask again. Mariah, am I Forgiven?