Thursday, 20 June 2013

I just don't give a damn chocolate cake.

I started to get into baking in 2010 and Lorraine Pascale's Baking Made Easy was one of the first Baking books I brought, and remains a close favourite in my baking book collection. I have tried several of her recipes from this book, and all have been easy to make and the results were delicious. A lot of my blog posts for cakes is a variation of some form of chocolate cake, but I was on the hunt for a super easy and super quick chocolate cake using my favourite all in one bowl method. Lorraine Pascale described this cake as "I just don't give a damn chocolate cake" due to the quickness, easiness and simplicity of this cake. I decorated with white chocolate buttons as this was a nice contrast against the milk chocolate ganache. Also, for super quickness, I baked this cake in a square tin instead of two cake tins, and omitted slicing the cake into two and spreading the ganache in the middle (I certainly was in a rush that day).
Here is how my cake turned out:
I just don't give a damn chocolate cake

I first started by mixing the butter and sugar together in a bowl.
Butter and sugar mixed together
Once this was combined I added the remanding mixture (flour, coco, eggs, milk) until all was combined.
Remaining ingredients
I then placed the mixture in a square tin and left to bake for around 30 minutes.
Mixture in cake tin
Once baked and left to cool (in the fridge admittedly) , I made the ganache, placed this over the tops and sides of the cake, left to set slightly before decorating with white chocolate buttons.
Crumb layer

Recipe for I just don't give a damn chocolate cake.

Vegetable oil, for oiling
140g creme fraiche (I used semi-skimmed milk)
130g butter
230g soft brown sugar (I used muscavodo)
Vegetable oil
230g self-raising flour
4 eggs
40 cocoa powder

For the ganache
80g dark chocolate,
130 g butter, softened
250g icing sugar

Preheat the oven to 180 degrees. Grease the tin and place baking paper inside the tin.
Put all the mixture for the cake into a bowl and beat well with with a hand-held mixture of by hand until everything is in-cooperated. Place the mixture in the prepared tins and bake for 30 minutes or until cooked.
Remove the cakes from the oven and leave to cool before turning int out onto wire racks.

To make the frosting, put the chocolate in a heatproof bowl set over a pan of gently simmering water and leave to melt. Once the chocolate has melted set aside to cool. put the butter and icing sugar in a bowl and whisk together until light and fluffy. Add the chocolate and beat until combined. Spread the ganache over the cake and enjoy.



  1. Did you make the Black and White too? You are going to love it when you try it! I hope you join us this month! :)


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