Yes, really. No exaggeration. In fact this cake is so good that it’s almost a community service announcement to share the recipe with you.
It takes literally 5 minutes to put together. I timed it. The longest part of the preparation is boiling the water for the coffee- which, incidentally, you don’t really taste…a good thing.
The recipe is here. You’re welcome.
I topped it with the best chocolate ganache slash sauce you’ll ever make too. This one takes some trust. You bring the cream to a near boil, drop the chocolate in, let it stand for a couple of minutes and then whisk the living daylights out of it. Although you might doubt, persist…whisk through it…the result is a glossy creamy chocolate sauce that you’ll want to eat by the spoonful.
Don’t worry, the recipe for that is here too.
I made this as a birthday cake for my soon to be 18 year old daughter. She didn’t want fuss, she just wanted chocolate- and strawberry cloud cake. She always requests strawberry cloud cake. In fact, it’s the most requested dessert at our family gatherings.
This is another one where you just need to trust. How on earth can a punnet of strawberries, 2 egg whites, a squeeze of lemon juice, and some sugar turn into this fluffy, moussey, delectable miracle? But it does.
I served it with berry sauce.
Chocolate, berries…how could this possibly go wrong? Luckily it didn’t.
Oh, and before you ask, the recipe for the cloud cake is here. I like to use scallywag or chocolate royale biscuits in the base- just in case there’s not enough chocolate on this page already!
All of these recipes can also be found in Annabel Langbein’s wonderful Free Range Cook…