Rich Chocolate Cake
Source: thelittleteochew.com
Via: TheKitchenGuardian
By: Meeeee
200g good quality dark chocolate, chopped
200g butter, at room temperature
1 cup dark brown sugar
1 tsp vanilla
3 eggs
1 1/2 cups self-raising flour
2 tbsp cocoa powder
1/2 cup milk
200g butter, at room temperature
1 cup dark brown sugar
1 tsp vanilla
3 eggs
1 1/2 cups self-raising flour
2 tbsp cocoa powder
1/2 cup milk
1. Preheat oven at 170C, prepare 2 cake tins, I used 2 7x10 inches cake tins.
2. Using a double boiler method, melt chocolate, set aside.
3. Beat butter, sugar and vanilla until light and fluffy. Add the melted chocolate.
4. Add eggs one at a time, beat until well incorporated.
5. Sift flour and cocoa together, I also added a pinch of salt!
6. Fold half the flour mixture and alternate with milk into the butter, sugar and egg mixture, mixture will look thick and fudgy
7. Divide the mixture into the cake tins and bake for about half an hour.
 |
| Done! Slices of bread will keep it moist especially if you plan to cool it overnight and frost the next day! |
Chocolate Ganache
250g good chocolate, chopped.
250g double or whipping cream, I used one that was 30% fat content
30g butter...hoollallla....
1. Using double boiling method, heat the cream until they are bubbly, add a pinch of salt.
2. Pour onto the dark chocolate and butter, stir and stop the heat...stir until all are mixed well.
3. Chill for about 1 hour to thicken the ganache, spread using a spatula or pipe.
THE VERDICT!
Cake is super moist, I know it looks dry through the pictures but trust me, its moist and it tasted as if buttermilk was used, a lil bit sourness which I am wondering where the hell it comes from, but it is so good, and the ganache is fingerlickinggood!! Oh and I sandwiched this cake with strawberry filling and lil bit of ganache!