CHOCOLATE CAKE WITH GANACHE (G) (V)
(makes a moist & dense cake, without oil or butter!)
Ingredients
2 cups all purpose flour
2 cups sugar
1/2 cup cocoa powder
1/2 cup melted chocolate
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 egg
3 teaspoons instant coffee granules
2 teaspoons baking powder
1 cup hot water
450g plain chocolate, broken into pieces
284ml whipping cream
2 cups all purpose flour
2 cups sugar
1/2 cup cocoa powder
1/2 cup melted chocolate
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 egg
3 teaspoons instant coffee granules
2 teaspoons baking powder
1 cup hot water
450g plain chocolate, broken into pieces
284ml whipping cream
Method
Ganache
- Preheat the oven at 175 degrees Celcius.
- Sift the flour, sugar, cocoa powder, 1 teaspoon of baking powder and salt into a bowl.
- In another small bowl, beat together the egg, vanilla extract and milk.
- Make a well in the center of the flour mixture and pour the milk mixture into the well. Whisk to combine.
- Combine the coffee granules and 2 teaspoons of baking powder. Pour the hot water into the mixture carefully and stir.
- Pour the coffee mixture into the batter and stir until smooth. Do not be alarm if the batter looks quite thin.
- Line and grease a 9 inch baking pan and pour the batter into it.
- Bake in the oven for 30 to 35 minutes or until done.
- Cool the cake before frosting. If you plan to serve the cake on its own, cover the cake with a cling film or foil when it is still warm.
Ganache
- Heat the cream in a saucepan on a low heat.
- Stir in the chocolate pieces until melted and smooth.
- Remove from heat and cool.
- Pour on the cake when still warm. If you want it of a runnier consistency, add 1 teaspoon of liquid glucose.
- To whip, let it cool at room temperature then beat on high speed to a soft peak and pale in colour.
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