LUSCIOUS CHOCOLATE CAKE
If there’s one thing I always look forward to baking and eating is a luscious, light and melt in your mouth chocolate cake. Actually, I enjoy the pleasure it gives my palates just before I could swallow it, I instantly travel to another world of pleasure and happiness from a single bite, that part of the world could possibly be France or Switzerland, or even Italy – who cares? Because what’s important for me is merely not where I imaginably travel to, through the sensational taste of chocolate (on its own) then chocolate in a cake; what I enjoy more is the importance of now. Feeling and tasting what it brings to my palates now and the ability to tell what’s in it and not what could be.
I love chocolate, dark chocolate to be specific, thus, I try not give away my chocolate recipes much, but this one was requested by many, and being a lover of people more than the chocolate, I had to oblige. This particular cake is different from the one I posted previously (recipe here), but it is my most go to cake when I need something quick and wonderful, and I do hope you will enjoy it, with tea of course.
FOR THE SPONGE
45g Cocoa Powder
100ml Hot Water
90g Soft Butter
30ml Vegetable Oil
250g Castor Sugar
3 Large Free-range Eggs
150ml Low-fat Milk (full cream also fine)
2 Tablespoons Sour Cream
175g Self-raising Flour
1 and 1\4 Teaspoons Baking Powder
FOR THE GANACHE
150g Sour Cream
160 Dark and Milk Chocolates (50\50)
1 or 2 Tablespoons Golden Syrup (optional)
FOR THE DECORATION
80g White Chocolate
- Preheat oven to 180℃
- Sieve the cocoa into a large bowl, add the hot water and mix with a spatula until it becomes a smooth paste.
- On the side add the baking powder to the flour (sieved) and microwave the butter for 30sec if it’s not too soft.
- Then add the dry ingredients into the cocoa paste bowl and mix until combined.
- Add eggs, butter, milk and sour cream and beat everything together with an electric mixer, halfway add oil and beat again.
- Pour into a 23cm x 23cm square baking pan, spread evenly and bake in the preheated oven for about 30 minutes, or until well baked. Use a cake tester or toothpick to test if its fully baked, if the cake tester doesn’t come out clean, bake cake again 5 minutes more.
- Leave to cool in the tin for 10 – 15minutes.
- FOR THE GANACHE, there are two ways I make the ganache for this cake and both give me wonderful results. 1.) warm the sour cream in a small pan until hot, then add the dark and milk chocolate and stir until completely melted and smooth. 2.) put the chocolate in heatproof bowl and melt the chocolate over simmering water in a sauce pan on medium heat. Stir until the chocolate has melted and add sour cream and golden syrup. Stir until is well combined and remove from heat.
- Leave to cool a little so that it is a thick pouring consistency.
- Pour the chocolate ganache over the cake, spreading out with a palette knife to cover the cake completely.
- To decorate, put the white chocolate in a small bowl and melt it in a microwave for a minute and 30 seconds or use the simmering water method mentioned above if you don’t like using microwave.
- Pour it in a small piping bag, snip the end and pipe in lines down the cake the way you like.