I love this cake simply for the fact that it was one of the cakes my daughters loved when they were itty bitty. They made the video with me, and I like to watch it back to hear how they sounded with their missing teeth and sweet baby voices.
Moist Dark Chocolate Cake and Quick Deco
® This is a RAS signature Recipe©
♦Prep time:10 MIN ♦Cook time:1HOUR 15 MIN ♦Chilltime and Deco:30MIN + 10MIN time:1HOUR 15 MIN ♦Yield: 8-12.
A detailed introduction, decorating step images and related links is available on the
Recipe Intro ↓ Check it out or scroll down for the recipe ⇓.
EAT AND TELL!!! Let us know if you tried – Moist Dark Chocolate Cake
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Moist Dark Chocolate Cake and Quick Deco
Description
The ingredients in chocolate trigger the release of various "feel-good" neurochemicals in the brain, such as endorphins and dopamine. This reward pathway is what makes giving in to a chocolate craving feel so satisfying and addictive.
The rich, warm aroma of deep cocoa emanating from a fresh slice is instantly comforting and appealing, enhancing the overall sensory experience before the fork even reaches your mouth.
Ingredients:
For the Cake:
For the Chocolate Ganache:
For Decoration:
Instructions
-
Preheat oven to 140ºc / 284 F.
-
Prepare an 18 cm cake tin by lining the bottom and sides with grease-proof paper.
-
Melt the dark chocolate, broken to pieces, and microwave for 30 seconds or so, JUST till melted – “no longer”.
-
Sift flours, baking soda, salt, and cocoa powder into a bowl.
-
In another bowl, whisk the sugar with the butter till fluffy.
-
Then add the eggs 1 at a time, while whisking till incorporated.
-
Add the egg mixture to the bowl of flour and fold in.
-
Add the milk and melted chocolate and fold in till well incorporated.
-
Pour the batter into the prepared cake tin.
-
Bake on the lower rack for 1 hour 15 minutes till the top has set. (This may vary from oven to oven – Check once after 50 minutes. The top should still be moist but set when done).
-
While the cake is baking, make the Ganache:
-
Add the chocolate and cream to a small saucepan and heat on LOW, stirring with a wooden spoon till all the chocolate is melted thoroughly.
-
Place in the fridge till just beginning to set.
-
Take out and whisk till stiff or desired consistency. Place back in the fridge till time to top the cake.
-
Once the cake is baked:
-
Leave the cake in the tin for 15 minutes after the oven has been switched off.
-
Remove onto a wire rack and allow to cool completely.
-
Pour the Ganache over the cake and spread gently, allowing it to drip over the edges naturally. Do not spread over sides with a spatula.
-
(You can do so with the cake on a cake round placed on a wire rack with a tray below to catch any chocolate ganache that drips off)
-
Place the cake round in the fridge covered till the ganache sets.
-
Then proceed to decorate with some whipped cream swirls, halved strawberries, Maltesers, etc… Chill till served.
Note
- How to make whipped cream.
- When I am just baking with kids, whipping cream spray from a can, is fine. Just serve quickly as it melts fast.
- You could make this a layer cake, slicing the cake into two layers, filling it with ganache/cream, and then decorating similarly, but for smaller cakes, it is not necessary.
- Key Ingredients: — Flour, Raw Sugar, Cocoa powder, Milk, Butter, Egg, Baking soda, Salt, Cream, Milk chocolate, Fruit.
