Chocolate cake with ganache (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
245g all-purpose flour
02 -
400g granulated sugar
03 -
1½ teaspoons baking soda
04 -
½ teaspoon salt
05 -
1½ teaspoons baking powder
06 -
75g high-quality unsweetened cocoa powder
→ Wet Ingredients
07 -
2 large eggs
08 -
120ml neutral oil (like sunflower or canola)
09 -
240ml warm water or brewed coffee
10 -
240ml milk
11 -
1½ teaspoons pure vanilla extract
→ For the Ganache
12 -
250ml heavy cream (35% fat)
13 -
225g semi-sweet chocolate, chopped into pieces
# Instructions:
01 -
Warm up the cream gently over low heat. Take it off the heat, toss in the chocolate, and cover it for 5 minutes. Stir until smooth, then chill it in the fridge for about an hour.
02 -
Preheat your oven to 180°C. Lightly grease two 23cm round pans and fit a piece of parchment paper on the base.
03 -
Stir together all the dry ingredients. In a separate bowl, whisk the eggs and wet ingredients. Combine both mixtures until smooth.
04 -
Pour the batter between the pans evenly. Bake for 27 to 32 minutes, and check doneness by poking a toothpick in the middle. Cool the cakes completely.
05 -
Layer the cakes with ganache spread in between. Use the rest of the ganache to coat the whole cake.
# Notes:
01 -
The cake stays soft even after being chilled, thanks to the oil.
02 -
If you prefer, swap the ganache for a different frosting.
03 -
Use coffee instead of water for a richer flavor.