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The LPC, the ultimate lazy person's chocolate cake
Makes 1 chocolate cake with 2 sponges, enough for 10-12 people
| prepPreheat oven to 160°C fan / 180°C / gas mark 4 | ||||||
| prepGrease two 20 cm (8 in) cake tins with oil, then line with baking paper | ||||||
| 125 g / 125 g caster sugar | Whisk dry cake mix together | Combine dry & wet mixes | Divide batter between tins, bake 160°C fan / 180°C, 35 min | Cool in tins 20 min, turn onto rack | Layer cakes with ganache, chill 20–30 min | Spread set ganache from edges to sides |
| 125 g / 125 g light brown sugar | ||||||
| 80 g / 80 g cocoa powder | ||||||
| 230 g / 230 g plain flour | ||||||
| 5 g / 5 g sea salt flakes | ||||||
| 10 g / 10 g bicarbonate of soda | ||||||
| 5 g / 5 g baking powder | ||||||
| 175 ml / 175 ml olive oil, not overly strong | Whisk wet ingredients, add coffee | |||||
| 2 eggs | ||||||
| 175 ml / 175 ml buttermilk | ||||||
| 5 g / 5 g instant coffee mixed with 170 ml / 170 ml boiling water | ||||||
| 150 g / 150 g 70 per cent cocoa solids chocolate, chopped | Place chocolates & salt in bowl | Pour hot cream over chocolate, whisk until silky | Let ganache sit 10 min | |||
| 50 g / 50 g 55 per cent cocoa solids chocolate, chopped | ||||||
| pinch of sea salt flakes | ||||||
| 300 ml / 300 ml double cream | Heat cream with malt extract until steaming | |||||
| 1 tbsp malt extract | ||||||
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