Classic chocolate cake with chocolate ganache frosting, my son’s favorite. Give it a try, you will love it.
Classic Chocolate cake
Classic chocolate cake with chocolate ganache frosting, my son's favorite. Give it a try, you will love it.
For Chocolate Cake
Preheat oven at 160°C for 15 minutes. Line base and sides of a deep 18 cm round cake pan with baking paper.
Melt chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool.
Beat butter, sugar and vanilla essence in a bowl with electric mixer until light and fluffy.
Add egg, one at a time and beat until well combined. Pour in cool melted chocolate and mix well.
Gently stir in sifted flour mixture and milk in three batches. Spread the mixture into prepared pan and bake for 40 minutes or until a skewer inserted the centre of the cake comes out clean.
Stand cake 5 minutes then turn onto a wire rack to cool.
For Chocolate Ganache
Add chopped chocolate and fresh cream in a heatproof bowl over simmering water and stir until melted and smooth. Let it cool slightly.
Using a sharp knife, cut the cake in half horizontally and sandwich the layers with a thin layer of ganache.
Pour remaining ganache over the cake, smooth it all over top and side.
Decorate the sides of the cake with grated chocolate, if desired. Allow to set at room temperature.
NOTES - Sift together the flour, cocoa powder, baking powder, baking soda and salt. Have all the ingredients at room temperature especially butter and egg.
I used Lindt dark chocolate 49% cocoa in this recipe.
One tablespoon = 15 ml, one teaspoon = 5 ml.
Recipe source - www.taste.com.au