It's all about family and food: Decadent Chocolate Cake and a Day with the Whanau

I know I know I said I would keep up with blogging but things being what they are and life and work being as busy as it is, I just haven't had the time (or inclination) to blog. As well as that we finally seem to have summer upon us and it's far too hot to do anything that involves too much sitting down at the computer. Not that I'm complaining after last years non event that was summer! However with the heat comes the inevitable aversion to baking. It's not that I don't want to but when the flies are having a party on your food, your clothes are sticking to you and the butter is melting far too fast on the benchtop, it's hard to get inspired. So when I can't stand being out of the kitchen anymore, I try to make things that are fairly labour non-intensive. This cake falls into that category. I made this for our family gathering up at Dons brothers place in a semi rural area about 40 minutes from where we live. We had such a lovely time where the kids all went feral hanging out together, we got to have a laugh and a good catch up. If you like something that is rich but light and packs a real chocolate punch then this cake is the one for you. It is also very very easy to make....just stay out of the kitchen while it's cooking.

Decadent chocolate cake

1 Tbsp instant coffee powder

1 c hot water

250g butter, chopped into large chunks

200g good quality dark chocolate, chopped (I used Whittaker’s 62% Cocoa)

2 c caster sugar

1½ c self-raising flour

¼ c cocoa

2 eggs, lightly beaten

2 tsp vanilla essence

Ganache Topping

¾ c cream

175g good quality dark chocolate, chopped

Preheat the oven to 150ºC. Lightly grease a 25cm springform cake pan and line the base and sides with baking paper.

Place coffee and water in a saucepan and add the butter. Stir over a low heat until the butter has melted. Add the chocolate and stir until melted.

Add the caster sugar and stir until smooth and the sugar is incorporated. Remove the mix from the saucepan and transfer into a bigger bowl.

Sift the flour and cocoa together and beat with an electric beater into the mixture until just incorporated. Beat in the eggs and then the vanilla.

Pour the mixture into the cake tin and bake at 150ºC for about 1½ hours or until a skewer inserted in the centre comes out clean. Stand for 10 minutes before removing to a cake rack.

The cake can be frozen by wrapping, once cold, in a layer of cling film and then a layer of tin foil. While frozen it is easier to trim off any rough bits or flatten the top.