Moist Dark Chocolate Cake and Quick Deco

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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.

The Recipe Intro↓ has more information, STEP-WISE images, and related links as well as the Recipe Video. If you’d like to check it out.

♦Prep time:10 MIN ♦Cook time:1HOUR 15 MIN ♦Chilltime and Deco:30MIN + 10MIN time:1HOUR 15 MIN ♦Yield: 8-12.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

self raising flour		1 cup
Plain flour		¼ cup
good quality cocoa powder (Valrhona)		¹⁄3 cup
Baking soda		¼ tsp
Butter		125 gms
Brown sugar		1 cup
Dark chocolate, melted. (We used Hershey's)		100 gms
Milk		¾ cup
Eggs X		3
Salt		A pinch
6 strawberries, a packet of Maltesers, whipped cream and chocolate rice - optional		As needed (for deco)

For the Chocolate Ganache:

Milk chocolate		100 gms
Thickened cream or whipping cream		½ cup

Method:

1. Preheat oven to 140ºc / 284 F.
2. Prepare an 18 cm cake tin by lining the bottom and sides with grease-proof paper.
3. Melt the dark chocolate, broken to pieces, and microwave for 30 seconds or so, JUST till melted – “no longer”.
4. Sift flours, baking soda, salt, and cocoa powder into a bowl.
5. In another bowl, whisk the sugar with the butter till fluffy.
6. Then add the eggs 1 at a time, while whisking till incorporated.
7. Add the egg mixture to the bowl of flour and fold in.
8. Add the milk and melted chocolate and fold in till well incorporated.
9. Pour the batter into the prepared cake tin.
10. 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:

1. 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.
2. Place in the fridge till just beginning to set.
3. 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:

1. Leave the cake in the tin for 15 minutes after the oven has been switched off.
2. Remove onto a wire rack and allow to cool completely.
3. 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.
4. (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)
5. Place the cake round in the fridge covered till the ganache sets.
6. Then proceed to decorate with some whipped cream swirls, halved strawberries, Maltesers, etc… Chill till served.

Moist Dark Chocolate Cake and Quick Deco

 

Notes:

• 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.

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