Shane Smith

This is such an easy recipe.

This again is your eggs and there's oil in this as well.

So you can use like a canola oil or a grapeseed oil or any of those oils to keep it softer.

So there's no butter.

No, I keep away from your pomfins oils or olive oils or extra virgins.

They just have a stronger taste.

So in neutral oil, cocoa powder, unsweetened cocoa powder gives that really rich, dark chocolatey colour.

And then I add in 100 mils of coffee at the end.

But I'm sure you probably can't taste the coffee in there.

But the coffee will kind of, I suppose, enrich the flavour of the chocolate.

So you're getting more of an intense chocolatey flavour.

But it's hot coffee.

So when you pour that into this recipe here, this one,

it loosens it up so it's a very wet mixture so you're pouring that into your two pound loaf tin and it is wet so if you are so don't worry don't worry and that's what keeps the cake nice and kind of heavy and rich because you don't want a dry crumbly chocolate cake you want it to be heavy and then the topping is absolutely divine amazing

Yeah, this is just a ganache, which sounds very fancy, but it is chocolate and cream.

So you just heat your cream, pour it over your chocolate chips, let it sit for two, three minutes, whisk that up and you get this gorgeous, silky ganache.

And you can just pop that on top of the cake.

Listen, the cake is perfect on its own.

But if you want to take it up another notch, the ganache on top is lovely.

You can pop some fresh raspberries on top of that if you want.