Helen Goh’s new Everyday chocolate cake with cocoa cream – MASHAHER

Here’s a confession. You know that ‘world’s best chocolate cake’ that I’m often credited with? My children don’t like it. It’s altogether too rich, too dark, too damp for them. So after years of making it at every opportunity (have I mentioned it’s also the world’s easiest cake to make?), I set myself the challenge of developing another version for their birthdays. And here it is. Deeply chocolatey with a tight but soft crumb and a gently sweetened cocoa cream (goodbye ganache!).

The “everyday” here refers to the unstarry pantry ingredients that enable this cake to be made on any given day. It’s also less rich than most chocolate cakes, allowing for the impulse to cut just one more slice each time you walk past the kitchen.

Don’t be tempted to forgo the cocoa cream: it’s very easy to make and just sweet enough to bring a little luxury to this otherwise simple cake. A light scattering of coloured sprinkles instantly transforms this into a party favourite.