Chocolate cake with soft chocolate
Origin of the recipe
This chocolate brownie cake with whipped cream and soft ganache doesn't require much fuss or even an oven. Soft ganache, made from chocolate and cream, was invented in France in the mid-19th century as a filling for chocolate truffles, and later spread to decorate cakes and pastries.
What do you need for cooking?
Ingredients
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Flour
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Cocoa powder
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Baking powder
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Baking soda
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Sugar
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Vegetable oil
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Milk
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Vanilla extract
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Water
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Salt
Cream
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Milk
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Heavy cream
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Powdered sugar
Ganache
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Dark chocolate
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Heavy cream
Kitchen utensils
- Bowl
- Fork
- Baking pan
- Wok
- Spatula
Step-by-step recipe
Step 1:
Sift 180 grams of premium flour, 80 grams of cocoa powder, a teaspoon of baking powder, half a teaspoon of baking soda and a pinch of salt into a bowl through a sieve.
Step 2:
Add 150 grams of sugar and mix everything well with a whisk.
Step 3:
Add 125 ml of vegetable oil, 125 ml of milk, half a teaspoon of vanilla extract and mix with a whisk.
Step 4:
Pour in 175 milliliters of warm water and mix thoroughly with a whisk.
Step 5:
Grease a square baking pan with butter and dust the bottom with cocoa powder through a sieve.
Step 6:
Pour the prepared batter into the pan and smooth it out.
Step 7:
Place a metal trivet on the bottom of the wok, cover the wok with a lid and heat it for 5-10 minutes over medium heat.
Step 8:
Place the pan in the wok and bake for 35-40 minutes over medium heat, covered.
Step 9:
Check the readiness of the cake with a skewer and let it cool completely.
Step 10:
Pour 250 ml of heavy cream into a bowl, add 75 grams of powdered sugar and whisk until stiff peaks form.
Step 11:
Use a fork to prick the entire surface of the cake.
Step 12:
Pour 125 ml of milk over the cake.
Step 13:
Cover the cake with whipped cream, smooth it out and refrigerate for 20-30 minutes.
Step 14:
Place 125ml of heavy cream in a bowl, add 75g of dark chocolate chips, microwave for 40 seconds and mix thoroughly.
Step 15:
Pour the chocolate mixture over the cake, refrigerate for an hour, carefully cut into pieces and serve.
Cooking tips
It's best to use a square baking pan with sides measuring 16.5 cm. The cake base can be baked in an oven at 170 degrees Celsius (350 degrees Fahrenheit) rather than in a wok. The base is baked thoroughly if a skewer inserted into the batter comes out clean.
See also: Homemade cake recipes
