Annabel Langbein's ultimate chocolate cake ( Soft )

:: This Soft simple chocolate cake is just delicious. Top with fresh raspberries for a summery touch or your favourite seasonal berries ::

{ Preparation Time & Cooking Time : 1 Hour }
         Difficulty : Average
         Meal type : Cakes
              Serves : 12-14

       Ingredients
 • 3 cups self-raising flour
 • 2 cups sugar
 • 1½ teaspoon vanilla extract
 • ¾ cup cocoa powder
 • 2 teaspoon baking soda, sifted
 • 210g butter, softened
 • 1 cup milk or unsweetened yoghurt
 • 3 large eggs
 • 1 cup boiling hot coffee
  Chocolate Ganache, to ice: 

 • 500 ml cream
 • 500 g best quality dark chocolate, 
 (70% cocoa solids),roughly chopped
 • fresh raspberries

    Preparation Method
1. Heat oven to 160°C/325°F.Grease the sides and line the base,
   of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.

2. 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.

3. Pour mixture into prepared tin or tins and smooth the top. 

4. Bake for 1 hour or until a skewer inserted into the centre comes out clean. 
   Allow to cool in the cake tin.

5. Pour the cream into a medium saucepan and heat until it is very hot, and almost
   but not boiling. You'll know it's ready when bubbles start to form around the edge of,
   the pan. Remove from the heat and add the chopped chocolate.Stand for 2 minutes,
   then stir until the chocolate is fully melted into the cream.

6. Whisk this chocolate ganache until it is smooth and glossy, then chill.

7. Slather the chilled chocolate ganache over the top of the cake. Top with fresh ,
   raspberries and  serve.
   If not using at once, the uniced cake will keep for about a week in a sealed ,
   container in the fridge. You can also freeze it uniced. 
           
               ENJOY