Rich Chocolate Cake 浓浓巧克力蛋糕

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Who can resist rich chocolate cake? After reading this post from Pink Lady immediately I baked and tried. Love the rich chocolate ganache between the layers. I found that the cocoa sponge cake is a bit dry. If happen to bake will use the sponge cake as in Chocolate Mousse Cake 

Adapted from Pink Lady 

Rich Chocolate Cake 浓浓巧克力蛋糕

Part I: Cocoa Sponge Cake

Ingredients:

(A)

20g cooking chocolate

60g hot water

30g cocoa powder

(B)

4 yolks

20g sugar

50g vegetable oil

30ml water

(C)

120g cake flour

1½ teaspoons baking powder

½ teaspoon salt

(d)

4 whites

50g sugar

¼ teaspoon white vinegar (or lemon juice)

Methods:

1. Add cooking chocolate with hot water into a heatproof bowl. Using double boiler method melt the chocolate. Add in cocoa powder and whisk to combine. Set aside to cool.

2. Whisk yolks and sugar till well combine. Add in vegetable oil and water. Mix well.

3. Sift in dry ingredients from (C). Whisk to combine.

4. Add in chocolate mixture from step 1. Whisk to combine.

5. In another bowl beat the whites till foamy. Add in ½ portion of the sugar. Beat till glossy. Add in the rest of sugar and vinegar. Continue beat till stiff form.

6. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

7. Pour into 8-inch round pan with removable bottom (do not line with paper and do not use non-stick pan). Bake at 130C for 35 minutes. Increase the temperature to 150C and bake further 25 minutes.

* Adjust temperature according to your oven.

8. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cool, remove from mould.  Divide the cake into 2 layers.

Part II: Chocolate Ganache and decoration

Ingredients:

120g Dairy whipping cream

210g chocolate (Belgium chocolate)

45g butter

Method:

1. In a mixing bowl, add in all the ingredients. With double boiler method, melt the chocolate mixture. Once most of the chocolate melted remove from heat and continue stir till form smooth paste. Leave aside to cool before use for decoration.

2. Place the 1^st layer of chocolate sponge cake on working surface. Pour about 1/3 portion of ganache on top of cake. Spread evenly.

3. Place 2^nd layer of cake and gently press to secure with the ganache. Pour the rest of ganache from top and cover the whole cake. Keep the cake inside fridge to set. Decorate as you wish. Enjoy!

*The ganache will thicken as it cools.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com