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.
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
200g premium quality dark chocolate, broken into pieces
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.