It’s 21.43pm on the 9th of July as I write this. Our flight to Italy leaves in 8 hours but I’m sat in our garden writing this, becuase it’s a cake that needs writing about. My plan is that you will read this in about a week’s time when I’m with Coco in Zurich (Coco has kindly changed his name from ‘Constantin’ to ‘Coco’ to fit thematically with this post).
I’m looking at the sage bush and the roses. The evening has washed everything with watercolour grey. It’s beautiful. Don’t really have time to write poetic prose for this one, as I said, we have a flight in 8 hours and I do need sleep. Instead, I’ll let the poem you have tattoed on your chest do the talking.
It says – you become strong doing the things you need to be strong for – Audrey Lorde
I read this on you 20 mins ago when you were lying on the floor because Matt made you do too many dead lifts at the gym hahaha. The words resonated with me.
I’m becoming strong in our garden at – now – 21.52pm, because I really need to write down this chocolate cake recipe for you.
So, I’ve got the golden ticket – I’ve found my go-to chocolate cake. It’s dark, damp and bitter, with the kind of sweetness that only a rich chocolate cake can bring. It’s rich and dense enough to eat with a spoon, but delecate in a way too, it collapses on itself, melting on your touge. It happens to be dairy free too, and can eaisly be made gluten free by replacing the plain flour with ground almonds or gluten free flour.
Cake Note – this is a versatile cake. Bake it in a 23cm square tin for 35mins and slice in squares dusted with cocoa powder. Slice the cake horizontally in half, and stack thin layers of the cake between chocolate cream. Or bake it in a round 9inch tin for 35 mins for a thinner, quicker cake. Or, bake as I have written here and get a picture-perfect, single layer chocolate cake with a thick melting ganache.
For the Cake
- 100g finly chopped dark chocolate
- 50g cocao powder
- 100g boiling water
- 2 eggs
- 150g olive oil
- 200g sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 75g ground almons
- 75g plain flour
- 1/2 teaspoon bicarbonate of soda
- 100g plain yoghurt
For the Ganache – Optional
- 100g finely chopped dark chocolate
- 120g double cream
- 15g golden syrup
Pre heat the oven to 170/150 fan. Grease and line with baking parchment an 8 inch round cake tin.
Put the chocolate and cocao powder in a bowl. Pour over the boiling water and immediately cover the bowl with a plate. Set aside.
Beat the eggs, oil, sugar, vanilla and salt until lighter in colour and frothy – about 3 minutes with an electric whisk. Mix the chocolate boiling water mixture into a thick paste with a spatula. Scoop the lot, in one go, into the whisked egg mixture and beat to combine.
Add the ground almonds, flour, bicarb and yoghurt. Beat until just incorporated. Pour the batter into the tin and bake for about 40 – 45 mins, or until a knife inserted into the cake comes out with a few moist crumbs. Allow the cake to cool completley.
For the ganache, put the chocolate in a large bowl. Heat the cream and golden syrup until it is just about to boil. Pour the cream over the chocolate and let it sit for a min or 2. Stir it all together until smooth, glossy and beautiful. Spread over the cake straight away. Eat.