I cannot resist a chocolate cake recipe. Just when I think it is not possible to add yet another one to my burgeoning files - there must be at least 100 chocolate cake recipes already there - along comes a new one.
My latest cake recipe comes from New Zealand food writer and author Annabel Langbein. My friend John, a secret foodie at heart, has discovered Annabel through her series screening on ABC 1, and he kindly sent me a link to her website, thinking I would enjoy it. And I have. Annabel has travelled extensively and written 10 cookbooks, one of which, Assemble - Sensational Food Made Simple, won the Gourmand World Cookbook Award for "Best in the World for Easy Recipes".
Annabel also features recipes on her website, one of which is for "Magic Chocolate Cake and Chocolate Ganache". This is a brilliant cake, which can be made either as one large cake, two medium cakes, or 10 small ones. It has a reasonably long list of ingredients but you throw them into a food processor, whiz for 30 seconds, pour into a cake tin and then bake, making it possibly one of the easiest cakes ever to make. As Annabel notes in her recipe introduction, "If you have never made a cake before, let this be your first. It is so simple and the results are satisfyingly impressive."
The secret ingredient in this mix is 100g grated carrot (or pumpkin), which adds a lovely moistness to the cooked texture. It also has mixed spice, cinnamon, golden syrup and espresso coffee, which sounds like a lot of flavours to pack into one cake but it really works, adding a lovely spicy undertone to the chocolate notes. I encourage you to head over to Annabel's website to check out this cake recipe, as well as the other recipes and features.
