Everyone needs their own go-to chocolate cake recipe. One that you almost know how to cook without following the recipe, and one that is easy to make, never fails, and covers all bases. This recipe is my go-to chocolate recipe. It’s not too moist, not too dry, incredibly simple to throw together, and seemingly impossible to get it wrong. You can cut it in half and fill it with jam and cream, or slather the whole thing in sickly sweet butter cream icing. Annabel Langbein drizzles hers with chocolate ganache. My favourite, however, is simply dusting it with icing sugar and eating it as is. Each to their own I say …
You can easily make this cake using simply a wooden spoon and a large mixing bowl. But I like to throw everything into the food processor and blitz for a couple of seconds and then voila it’s done. Just make sure that the butter has been properly incorporated in the mixture. If you butter isn’t soft enough, then you might want to break it up first into smaller pieces before adding to the rest of the ingredients and blitzing.
If you’d like to see the original recipe on Annabel Langbein’s website, including a video watching her make it, then click here. Interestingly enough, when I met Annabel in Amsterdam earlier this year, she told me that this recipe (The Ultimate Chocolate Cake) is one of her most popular and sought after recipes. Once you’ve made it, you’ll understand why.
“The thing about cooking is … just to remember its about giving pleasure to people its not about being judged.”
- Nigella Lawson, College Tour 2013, Amsterdam