One-Bowl Chocolate Cake…

Occasionally you discover a recipe you just know after one attempt you will want to try time and time again and Kate Doran’s one bowl chocolate cake with yoghurt ganache is one of these discoveries.

  
Taken from the bloggers beautiful debut book Homemade Memories, this is a chocolate cake to challenge all other chocolate cakes. Decadent, rich and moreish it’s everything a chocolate cake should be and makes for the perfect birthday cake – just ask the Chief Taster! The yoghurt ganache also helps to balance the richness by adding a subtle tangniness taste to each slice.

 
This is just one recipe from a book which will take your tastebuds down a nostalgic memory lane. Author of the Little Loaf blog, Kate’s new book gives our favourite childhood treats a modern and imaginative twist.

On every page you’ll find a classic, which you’ll remember your own mum baking or buying from the biscuit aisle in the supermarket. From baked Alaska, caterpillar cake, to Battenberg cake, jammy dodgers and much much more, this is an enchanting cook book, which is not only full of delicious recipes but it will also evoke wonderful memories and make you smile as you turn every page. 

I think I’ve found a chocolate cake we’ll be repeating for every birthday celebration!

One – Bowl Chocolate Cake with Yogurt Ganache

1. Preheat the oven to 190 c  and grease a 20cm loose bottomed cake tin with butter.

2. Into a food mixer, sift 3tbsp. Cocoa powder and 3tbsp. Of warm water and whisk until smooth. Then sift 125g of plain flour and 2tsp. Baking powder into the mixer along with 150g unsalted butter, 150g caster sugar, 25g light muscovado sugar, 3 eggs, 1tsp vanilla extract and mix everything together until you have a smooth mixture.

3. Pour the batter into the cake tin and bake for 35 – 40 minutes. Leave to cool for 10 minutes before slicing in half horizontally.

4. To make the ganache melt 200g of dark chocolate and 1tbsp. Golden syrup in a heat proof bowl suspended over a pan of simmering water. Leave to cool for 6 -8 minutes and fold in 125g natural yoghurt. Quickly spread one third over the bottom half of the sponge. Place the second half on top and spread the remaining ganache over the top of the cake. Allow to set at room temperature.

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