Classic chocolate cake with chocolate ganache frosting, my son’s favorite. Give it a try, you will love it.
| Servings |
servings
|
Ingredients
- 125 grams Butter softened
- 110 grams Caster sugar
- 2 numbers Egg
- 110 grams Plain flour
- 100 grams Dark eating chocolate (49% cocoa)
- 1 tablespoon Cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/8 teaspoons Salt
- 3/4 teaspoon Vanilla essence
- 80 ml Whole milk
For Chocolate Ganache
- 200 grams Dark eating chocolate (49% cocoa)
- 180 ml Whipping cream (35% milk fat)
Ingredients
For Chocolate Ganache
|
|
Instructions
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 an 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 batter into prepared pan and bake for 40 - 45 minutes or until a skewer inserted the center 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 cream in a heatproof bowl over simmering water and stir until melted and smooth. Let it cool slightly.
- Level the top of the cake with a sharp knife. Then 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 and Emborg unsweetened whipping cream in this recipe.
- You can keep the frosted cake at room temperature for up to 3 days.
- We used large eggs with an average weight of 58 grams per egg.
- One tablespoon = 15 ml, one teaspoon = 5 ml.
- Recipe source - www.taste.com.au
This chocolate cake is very delicious, melt in mouth and rich in flavor. Thanks for the recipe.
Thank you.
Lovely recipe….. very clear with exact measurements really helpful for an amateur baker like me. My kids relish it. Thanx a lot for this recipe
Thank you so much for your feedback.