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
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 and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
Contributor: Ho Siew Loon. Use Valrhona Equatoriale 55% for the best result.
Nutrition
Serving: 12g | Calories: 577kcal | Carbohydrates: 46g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 127mg | Potassium: 333mg | Fiber: 4g | Sugar: 25g | Vitamin A: 909IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 5mg