Receta Chocolate Ganache and Blackberry Cake - Charlotte Ree's recipe

by Cakelaw

Celebrate your birthday today. Celebrate being happy every day. Anonymous On Tuesday, my blog quietly turned 13 years old.  It's hard to believe that I started this blog so long ago.  I spent a good couple of years reading other people's blogs before I decided that I could so it too, and jumped in.  And here I still am, though much less frequently, as I have found Instagram a much quicker and easier way to share my cooking adventures. I think the fact that I am still blogging is an occasion worth celebrating, so I will do so in the time honoured fashion of sharing a cake. This cake is Chocolate Ganache and Blackberry Cake, and fittingly,  I discovered the recipe on my new favourite medium, Instagram.  It was posted by Charlotte Ree, an Australian baker who has published a cookbook fittingly called Just Desserts. Despite looking ultra-chocolatey, this cake is flavoured with cocoa rather than chocolate.  The chocolate ganache and the blackberries are decorations on the cake rather than being ingredients. I was particularly drawn to this cake because Charlotte had baked her version in the same Nordic Ware bundt tin that I had bought just before the lockdown started.  I hadn't had a chance to use it because one person does not need a whole bundt cake, but I had visitors coming for the first time in weeks on the weekend that I made it, so there was an excuse to make a whole cake.  And it certainly was a beauty of a cake, inside and out:  I also shared this cake with my downstairs neighbours, who told me not once but twice how much they enjoyed it.  Now there's a ringing endorsement.  You can find the recipe for this cake in Charlotte's book, on her Instagram site, or online here.  Go on, make it - I know you want to! On that note, happy bloggiversary to Laws of the Kitchen.