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Chocolate fudge cake with ganache and raspberries

I had the pleasure of joining Sash and Bo of Inked in Colour for lunch on the weekend. I mentioned in a previous post how I knew I would adore Sash. I wasn’t wrong, both Sash and Bo are just delightful. Friendly, chatty, and Sash has a smile that could move mountains. Infectious. Sash and I discussed blogging and the world of freelancing. And of course food and photography.

We dined at Chefz Table, a new Perth restaurant that indulges in the art of ‘Chefs Table’ (a culinary trend that I had not previously heard of). Essentially it is a dining experience situated in the kitchen where discussions with the Head Chef determine individual tastes and preferences, and therefore the menu. You can read more about what Chefz Table offers diners here.

After perusing the menu Sash and I both agreed the beetroot (yum) & goats cheese (yum) ravioli with poached egg (yum) was not to be ignored, so we shared that for entree. Bo even had a few tastes, wish I could get my kid to eat beetroot. For mains we both ordered the snapper which came on a bed of pumpkin sauce resembling a mash complimented by a delicately salty Cafe de Paris, which we discovered is a sauce made with butter, anchovy and a variety of herbs. I can’t even think of the words to perfectly describe how fabulous this Cafe de Paris/pumpkin combination was. Intensely good. 

The trend for me after trying a new taste that blows my mind at first bite, is to go home and make it myself. We bid adieu and I decided during the drive home (which was kicked off with a smile from Sash that could spin Saturn clean off its axis) that tomorrow we would dine on scallops on a bed of pumpkin mash and Cafe de Paris. Damn I am original. 

Alas, a Saturday night spent watching Julia Child on Youtube and mentally gorging the variety of cakes on foodgawker, I decided instead to make a chocolate cake. Pumpkin, chocolate; same thing.

As a kid chocolate cake was my all-time favourite. 

My Mum makes the best chocolate cake. I think I say that about a lot of things and my Mum, but it is all true. One day I will post my favourite chocolate cake recipe complete with 100s & 1000s atop chocolate icing, just like Mum used to make. But today I decided to try a moist chocolate fudge cake with ganache and raspberries.

I recently received a book to review titled Boutique Wedding Cakes by Victoria Glass, and while on the lookout for a good rich chocolate cake I realised where better to find one. I mean, any bride that wants a chocolate cake would want a rich and decadent one! So here goes.

I followed the cake recipe from the book with a variation to the vanilla extract, I used vanilla bean paste instead. I iced the cake with ganache. Ganache is traditionally just chocolate and cream melted together, but I like adding a little butter to it.

Ingredients:

200g good quality dark chocolate, broken into pieces

400ml whole milk

450g light muscovado sugar

150g unsalted butter, softened

4 large eggs

1 tsp vanilla bean paste (or 1tbsp vanilla extract)

1/2 tsp salt

250g plain flour

50g unsweetened cocoa powder

2 tsp bicarb soda/baking soda

3 punnets raspberries

Ganache:

200g premium quality dark chocolate, broken into pieces

150ml cream

50g butter

Method:

Preheat oven to 180C (160C fan-forced). Grease a 23cm cake tin.

Place chocolate, milk and 1/3 of the sugar in a saucepan over medium heat. Stir until chocolate is melted and mixture is smooth and well combined. Put aside to cool.

Cream the remaining sugar and butter in a bowl until pale and fluffy. Add eggs one by one and mix well. Add vanilla bean paste and salt. 

Sift flour, cocoa powder and bicarb soda. Fold into batter mixture. Fold in chocolate/milk/sugar mixture.

Pour batter into greased cake tin and bake in preheated oven for 45-50 minutes or until a skewer entered into the centre comes out clean. I’d recommend checking the cake at about 35 minutes. Mine was still wobbly in the middle at 35 minutes, however heat escapes my oven through the door so I can’t guarantee my oven is accurate in terms of cooking times. 

Allow to cool in the tin for 10 minutes before turning out onto a cooling rack. 

To make ganache place chocolate, cream and butter in top bowl of a double-boiler and stir until the chocolate is melted and ganache is deliciously creamy. Allow to cool and thicken slightly, then smother over cake and top with raspberries.

Have fun keeping the kids at bay until it’s ready!

Vintage linen courtesy of The Vintage Table.

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  • Reannon - Yum Peggy! And beautiful pics too xxReplyCancel

  • Maxabella - I would love to spend some time with Sash and yourself in person. What a lovely day out. That cake is TO DIE, Peggy. YUUUUUM!! xReplyCancel

  • Peggy Saas - Thank you Reannon. It was quite delicious! xoReplyCancel

  • Peggy Saas - Likewise Bron, a lunch with the two of you (and Bo) would be delightful!

    The cake was quite nice, really nice in fact! xoReplyCancel

  • Cindy @ Pick Fresh Foods - This cake looks amazing! I love the combination of chocolate and raspberries. I love that your cake is dark chocolate. I can only imagine how delicious it tastes.ReplyCancel

  • Rosie @ Blueberry Kitchen - This is so gorgeous – cake perfection! I love your shiny looking chocolate ganache, especially paired with the raspberries and I really love your photos!ReplyCancel

  • Steph - Actually just pulling this recipe out of the oven now … now just have to try and be patient while it cools!!!ReplyCancel

  • Lois - thank you for you thank you for your timeReplyCancel

  • Lois - Would it be possible to get the conversion measurements thanthank youReplyCancel

  • Lois - Would it be possible to get the conversion measurements for the U.S…3rd try so sorry..ReplyCancel

  • Peggy Saas - Hi Lois, no problem. In the recipe book for the cake it has the following:

    7 oz dark chocolate
    1 2/3 cups milk
    2 1/4 cups packed muscovado sugar
    1 stick plus 2 tbsp butter
    2 cups all purpose flour
    6 tbsp cocoa powder

    And for the ganache:
    7 oz dark chocolate
    2/3 cup cream
    3 1/2 tbsp butter

    Hope that helps!ReplyCancel

  • sarah - i love cake i love to eat at all the timeReplyCancel

  • Peggy Saas - I am a fan of cake too Sarah, especially chocolate!ReplyCancel

  • Rich Chocolate Fudge Layer Cake with Raspberry Swiss Buttercream » cake crumbs & beach sand - [...] I used the fudge cake recipe from Boutique Wedding Cakes by Victoria Glass as previously used here. Deliciously rich chocolate to please the diehard chocolate lover. And what goes well with dark [...]ReplyCancel

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