Chocolate cake
I never really liked milk and dark chocolate (you already know I’m a white chocolate person), so chocolate cakes were never my thing. Until I tried my mom’s chocolate cake for the first time two months ago. Everybody were enjoying her chocolate cake that afternoon. Everybody except me, the cake lover. As you know, difficult times call for difficult measures, so I decided the least I could do is try. I loved it! It was surprisingly delicious and very easy to prepare.
I baked the cake last friday for the first time and it was a big success. By monday morning there was non left! This is a 2-persons household and we had no guests this weekend. Now you do the math.
You’ll need:
- 23cm springform tin
- 4 eggs
- 270g sugar
- 175g self raising flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 200ml hot water
- 180ml canola (rapeseed) oil
- 1 tsp vanilla extract
- 1 tbsp instant coffee
For the instant coffee drizzle:
- 200ml hot water
- 2 tsp sugar
- 1 tsp instant coffee
- 100g dark chocolate
- 50g unsalted butter
- 3 tbsp milk
How to:
(1) Preheat oven to 150c
(2) Place the eggs and sugar in a bowl and mix, using a hand mixer, until the mixture reaches the ribbon stage
(3) Add the remaining ingredients and mix well until the mixture is smooth
(4) Place the mixture in the tin
(5) Place the tin in the oven for 30-40 minutes
The instant coffee drizzle:
Mix all ingredients and pour over the cake right after removing it from the oven, while it is still hot, to moist it
The dark Chocolate Ganache:
(1) Place the dark chocolate and butter in a heat proof bowl over barely simmering water and stir until melted
(2) Add the milk and mix well until smooth
(3) Allow the ganache to cool slightly then pour over the top of the cake and spread
(4) Allow to set before serving
Tags: Chocolate cake, Cocoa