This week, my little baby boy turned thirteen! I am now, officially, the mum of a teenager (and can I say this may take some adjustment ).... Feels like he was five two years ago.
For this birthday he asked me to make him, his favorite chocolate cake. So I thought I'd share it with my fellow foodies, and also take a moment to say a MASSIVE thanks to Annabel Langbein (the creator of this genius recipe) for giving me a lifesaving, all in one blender, magical, never fail chocolate cake recipe that can be tarted up with all manner of things sweet delicious and magnificent.
Save this one my friends, make it, bake it, love it xx
Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.
Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.