Chocolate Cake with Ganache Frosting
Decadent chocolate cake with a rich, creamy filling nestled between layers of moist chocolate sponge, all enveloped in a glossy ganache frosting. Every bite is a perfect balance of sweetness and indulgence, making it the ultimate dessert for chocolate lovers.
Equipment
- Cake tin
- Spatula
Ingredients
Dry
- 1 ½ cup all purpose flour
- 2 tablespoon corn starch
- 4 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup castor sugar
Wet
- ¾ cup oil
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup yogurt whisked
- 2 to 4 tablespoon water if required
For Filling
- 150 ml heavy cream
- ¼ cup icing sugar
For Ganache Frosting
- 500 ml heavy cream/double cream
- 400 gm dark or milk chocolate
Instructions
- Line and dust an 8″ cake baking pan with oil and dry flour. Set aside. Preheat oevn to 180 ° degrees.
- Sift dry ingredients together in a bowl.
- Add wet ingredients one by one, slowly fold in and mix all together.
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool on the wire rack.
For filling
- Beat heavy cream with icing sugar until stiff peaks.
- Cut the cake into two half rounds. Fill the cream filling on top of one half round and spread evenly.
For Ganache Frosting
- Heat up heavy cream in a pan on low medium heat for 5 minutes.
- Remove from heat and add chopped chocolate and continue mixing until silky and smooth.
- Keep 2 tablespoons of the ganache aside and place the remaining in fridge for 2 hours.
- Remove from fridge and whisk with electric hand mixer until the ganache is light and fluffy and doubled in volume.
- Crumb coat the cake with ganache frosting, and then frost the cake with ganache to your desired layers. Melt it slightly and spread the two tablespoons ganache over the edges.
- Decorate the cake with remaining ganache frostimg and rasperries or strwaberries.
- Keep refrigerated and slice and serve when ready to eat.
Video
Notes
How to make the best fluffiest chocolate sponge cake without eggs?
To make the best spongy chocolate cake all you need to do is sift the flours and cocoa powder a couple of times. The more you sift the flours, the better fluffy the cake will be. Also, make sure to not overmix the batter and bake it as soon as the batter is ready. Mind the temperature of the oven and keep an eye after 30 minutes of baking. Do not open the oven door while the cake is baking or it might dunk down from the center.Why my chocolate cake is crumbly and hard?
Your cake could turn crumbly if the batter is too dry. It might be because of old baking soda. Make sure to use fresh baking soda that is not too old. Also sometimes cakes can turn hard if they are overbaked. After 30 minutes of baking, check with a toothpick inserted in the center and if it comes out clean, remove the cake from the oven.How to use chocolate cake for party cake?
If you want to use this chocolate cake for parties or celebrations make sure to follow some steps. First of all, once the cake is cooled, slice it into hales and cling wrap them carefully and place them in the refrigerator. Once you are ready to frost the cakes take them out of the fridge. Soak the top layer of both halves of the cake with sugar water (equal amount of sugar and water cooked until sugar is melted and cooled) using a brush. Now you can decorate them with any of your favorite frostings.Nutrition
Serving: 1sliceCalories: 395kcalCarbohydrates: 48.8gProtein: 4.3gFat: 21.5gSaturated Fat: 3.3gCholesterol: 2mgSodium: 178mgPotassium: 175mgFiber: 1.5gSugar: 27gCalcium: 80mgIron: 2mg
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