THIS IS THE BEST CAKE I HAVE EVER EATEN!!
I recently found out that I’m wheat intolerant (sucks, I know) BUT there are so many options these days that I’m not to fussed about it. My brilliant best friend, Bianca, made this cake the other night. The recipe is super easy, you literally only use one bowl.
Visit www.bakedbybi.co.za if you ever need a cake, she will blow your mind ❤
For the cake:
227g bittersweet chocolate (I used Bournville)
240g unsalted butter, cut into cubes
1 cup white sugar
1 cup unsweetened cocoa powder
6 free-range eggs, room temp.
For the glaze:
40g unsalted butter, cut into cubes
1 tbsp runny honey
1/4 tsp vanilla extract
250ml whipping cream
1 punnet strawberries roughly chopped
Preparation 10 minutes
Cooking time 30-35 minutes
Total time 1h30m
Preheat the oven to 190°C.
Spray a 22 cm springform pan with Spray n Cook, then line the bottom with a circle of wax paper, also spray the paper. Set aside.
Place 227g of chocolate and 240g of butter into a large microwaveable bowl. Melt the chocolate with the butter, stirring often until completely melted. Add sugar and mix well.
Then add your eggs, one at a time, whisking for about 30 seconds after each addition. Sift in your cocoa powder and stir until just combined.
Pour into the pan and cook for 30-35 minutes, the cooking time will depend on your oven. Once a thin crust has formed and the middle is firm, it’s ready.
Cool for 10 minutes. Then invert onto a plate or whatever you are going to serve it on. Remove the springform and the paper and let the cake cool completely.
To make the glaze:
In a microwaveable bowl, melt the remaining chocolate and butter, stirring until smooth. Then add the honey and vanilla and stir. Once the cake has cooled completely pour the glaze onto the centre of the cake. Using the back of a spoon, very gently smooth the glaze along the top until it drips down the sides. Chill in the fridge for at least 30 minutes (this will set the glaze and make it easier to slice). Take out 30 minutes before serving.
Top with whipped cream and chopped strawberries.