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dessert

Chocolate Cake

Name: Chocolate Cake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Ingredients: 90 g flour; 30 g unsweetened cocoa powder; 3 g baking powder; 125 g sugar; 1 g salt; 40 g egg; 70 g milk; 70 g vegetable oil; 5 g vanilla extract; 70 g hot water; 60 g dark couverture chocolate; 50 g heavy cream; 25 g unsalted butter; Cake; Chocolate cream; 100 g dark couverture chocolate; 150 g heavy cream; Cake Assembly – Part 1; Molten chocolate

Nby Noor

Découvrez une recette irrésistible de gâteau au chocolat, composée de deux couches de gâteau moelleux, d’une crème chocolatée légère et d’une ganache brillante qui coule délicatement sur les côtés. 🤎

Dessert Quick

Jump to recipe

Prep

40 min

Cook

25 min

Total

65 min

Servings

Jump toCake Chocolate cream Cake Assembly – Part 1 Molten chocolate Cake Assembly – Part 2

Ingredients

Cake

90 g flour
30 g unsweetened cocoa powder
3 g baking powder
125 g sugar
1 g salt
40 g egg
70 g milk
70 g vegetable oil
5 g vanilla extract
70 g hot water

Chocolate cream

60 g dark couverture chocolate
50 g heavy cream
25 g unsalted butter

Cake Assembly – Part 1

Cake
Chocolate cream

Molten chocolate

100 g dark couverture chocolate
150 g heavy cream

Cake Assembly – Part 2

Cake Assembly – Part 1
Molten chocolate

Instructions

Cake

1
In a large mixing bowl, sift together the flour, cocoa, baking powder, and baking soda, then add the sugar and salt and mix well until the mixture is uniform.
2
Add the egg, milk, and vegetable oil, then whisk by hand until you obtain a smooth, homogeneous batter with no lumps.
3
Add the vanilla extract and hot water (70–80°C), then mix well until the batter is smooth and evenly combined.
4
Divide the batter evenly between the two cake pans. Preheat the oven to 180°C, then bake at 160°C for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
5
After baking, remove the cakes from the oven, carefully turn them out of the pans, remove the pans, and let the cakes cool completely.

Chocolate cream

1
In a bowl, add the dark chocolate and the heavy cream.
2
Microwave for about 30 seconds, then remove the bowl and stir until the chocolate is completely melted and the mixture is smooth.
3
Next, add the cold butter and mix until the mixture is perfectly smooth. Refrigerate for about 10 minutes to allow it to thicken slightly.

Cake Assembly – Part 1

1
Place the first cake layer on a plate and spread all the chocolate cream evenly over the top.
2
Place the second cake layer on top and press down gently to help the two layers adhere. Then wrap an acetate cake collar around the cake.

Molten chocolate

1
In a bowl, add the dark chocolate and heavy cream.
2
Microwave for 30–40 seconds, then stir thoroughly until you obtain a perfectly smooth and glossy chocolate ganache.
3
Let the ganache cool slightly. It should be around 30°C before pouring it over the cake.

Cake Assembly – Part 2

1
Pour the ganache (melted chocolate) over the top of the cake and gently spread it to the edges. Add a few finely chopped chocolate pieces on top, if desired. Then carefully peel off the acetate cake collar by lifting it upward.

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