Easy, Moist, Rich, Amazing Chocolate Cake

Please just make this cake – it’s easy to make and lip-smackingly delicious.

See original recipe here

I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol

Makes: 8 inch round cake
What you need:
  • 8 inch round pan
  • 125 g Plain flour
  • 30 g Cornflour
  • 40 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 125 g Full fat yoghurt
  • 30 g Water
  • 115 g Unsalted butter, at room temperature
  • 275 g Sugar
  • 2 Eggs
For the ganache:
  • 300 g Dark chocolate
  • 300 g Double cream
  • 30 g Unsalted butter, cut into small cubes
How to put this together:
  1. Preheat oven to 170 C
  2. Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
  3. Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
  4. Sift them again
  5. In a small bowl, mix together yoghurt + water
  6. Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
  7. Add one egg at a time, beating well between addition.  Scrape down the sides of the bowl if required.
  8. Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
  9. Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
  10. Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
  11. Pour mixture in baking pan.
  12. Bake for 40-50 mins – until a clean skewer inserted comes out clean.
  13. Let cool completely in the baking pan

To make the ganache:

  1. In a glass bowl, break dark chocolate into small pieces
  2. In a pot, bring double cream to a boil. Take off heat.
  3. Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
  4. Add in butter cubes, and stir until melted and well incorporated.
  5. Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with

To assemble:

  1. Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
  2. Place the bottom half of the cake on a serving plate
  3. Pour a layer of ganache on the cake
  4. Place the top half of the cake on top
  5. Cover the outside of the cake with remaining ganache
  6. Serve at room temperature

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