Sea of chocolate & raspberries

One of my strongest and sweetest food memories are connected to the roasting pan cakes my grandmother used to make. We’re talking about a single-layer chocolate cake baked in a roasting pan and covered with chocolate glaze. She used to sprinkle ground coconut over the whole thing, and that is the Icelandic tradition.
This is my version of the cake, that I always saw as a kind of a “sea of chocolate” being so immense and endless…… until the last slice disappeared accompanied by a glass of cold milk.


Ingredients

for the cake:

  • 3 cups flour
  • 2 1/2 cup raw sugar
  • a pinch of sea salt
  • 300g butter
  • 5 tbsp cocoa powder
  • 1 1/2 cup boiling water
  • 1 cup Greek yogurt
  • 3 eggs
  • 2-3 tsp baking powder
  • a dash of vanilla extract
  • raspberries enough to cover the cake

    for the glazing:

  • 200g softened butter
  • 350 g icing sugar
  • 3 tbsp Maple syrup
  • 1 tsp vanilla extract
  • a pinch of sea salt
  • 3 tbsp milk

 

Method

  1. Mix together flour, sugar and salt in a bowl.
  2. Melt the butter in a small pot and add the cocoa powder and the boiling water.
  3. Mix in the Greek yogurt, eggs and baking powder. Blend well.
  4. Lightly grease a roasting tin with butter and pour the dough in.
  5. Bake at 180 for 25-30 minutes.

    Chocolate glaze:

    1. Whisk the butter for a couple of minutes and then add the icing sugar.
    2. Add the maple syrup, cocoa powder, vanilla extract and salt.
    3. If you find the cream too thick you can add some milk.
    If you want to make fancy high indulgent chocolate tops on the edges for a special occasion, then make a bigger amount  and that part thicker. Pour the thick part into a pastry bag and squeeze out the glaze into little decorative tops.

6. Once the cake has cooled, distribute the glaze evenly on top and decorate with a sea of raspberries

 

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