Chocolate Cake
Super rich and simple chocolate cake recipe that makes extremely moist cake topped with ganache frosting. This is the best chocolate cake ever!
Servings: 12 Pieces
Calories: 409kcal
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) unsalted butter
- 180 g (6⅓) castor sugar (fine sugar)
- 4 large eggs
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour, sifted
- 250 ml fresh full milk
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g unsalted butter
Other Optional Toppings:
- Strawberries
- Powdered sugar
Instructions
- Melt the dark chocolate in a double boiler. Set aside to cool.
- Beat the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Pour in the melted chocolate, chocolate powder, baking powder and baking soda.
- Fold in the cake flour in 3 batches, alternate with the fresh milk.
- Pour the batter into a 8-inch (20cm) rectangle cake pan or round cake pan.
- Bake at a pre-heated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester, make sure it comes out clean.
- Remove the Chocolate Cake and let cool.
Ganache Topping:
- Add the dark chocolate, whipping cream and butter in a heat-proof bowl over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let cool slightly.
- Spread the Ganache evenly onto the top of the cake with a spatula. Save some for drizzling.
- Cut the Chocolate Cake into slices, topped with strawberries and dust with powdered sugar, if you like.
Notes
Contributor: Ho Siew Loon. Use Valrhona Equatoriale 55% for the best result.
Nutrition
Serving: 12g | Calories: 409kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 136mg | Fiber: 2g | Sugar: 24g