This recipe features a moist chocolate cake with a filling of chocolate ganache and whipped caramel. And we both know that interests you <3
The Chocolate Cake –
Ingredients-
- 112g or 3/4cup + 2 tbsp all-purpose flour
- 34g or 1/4cup + 2 tbsp cocoa powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup sugar (measure it in its normal state and later use a mixer to make powdered sugar)
- 1 egg
- 1/2 cup milk
- 1/4 cup oil (virgin coconut oil or vegetable oil)
- 1-2 tsp vanilla extract
- 1/2 cup boiling hot water
Instructions —
- Grease and line a 7 inch pan. Preheat the oven at 175 C for 15-20 mins.
- Sieve together the flour, cocoa, salt, baking powder and baking soda in a mixing bowl. Stir in the sugar and mix until combined.
- Make a well in the center of the bowl and pour egg, oil, vanilla extract and milk. Whisk together all the wet ingredients then mix wet and dry together until combined and no lumps appear.
- Pour boiling hot water and whisk until all the water is absorbed by the batter. The batter is runny at this stage, pour this into the cake pan and tap the pan twice, gently.
- Bake for 30-40 mins or until the tester inserted comes out clean. Adjust the timing according to your oven.
- Cool the the cake completely before frosting.
The Chocolate Ganache –
Ingredients-
- 150g dark chocolate (chopped)
- 150g fresh cream (room temp)
Instructions —
- Chop the dark chocolate and microwave it in 30sec intervals till it’s fully melted but not too hot.
- Add fresh cream to the melted chocolate and whisk it till smooth.
- Store it in an air tight container to cool in the fridge.
- Whip before using.
The Whipped Caramel –
Ingredients–
- 100g sugar
- 100g salted butter (room temp)
- 70g fresh cream (warm)
- 30g white chocolate (chopped)
Instructions –
- Caramelize: Melt the sugar over medium heat until golden amber.
- Emulsify: Stir in the butter vigorously until fully combined.
- Boil: Pour in the cream, bring to a brief boil, and stir until smooth.
- Melt: Pour hot caramel over the white chocolate; stir until glossy.
- Chill: Cover with cling wrap touching the surface; refrigerate overnight.
- Whip: Whip the caramel with an electric mixture until light, fluffy and stable. WHIP ONLY WHEN READY TO USE.
Assembling-
- Cut the cake into three layers (or four)
- Apply a layer of ganache on one layer of the cake.
- Then add a layer of the whipped caramel on it and put the next layer of cake on top.
- repeat this with the other layers.
- Cover the cake with the chocolate ganache and use any extra left to decorate the cake how you want!
