Friday, August 8, 2014

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
20g cooking chocolate
60g hot water
30g cocoa powder

4 yolks
20g sugar
50g vegetable oil
30ml water

120g cake flour
1½ teaspoons baking powder
½ teaspoon salt

4 whites
50g sugar
¼ teaspoon white vinegar (or lemon juice)

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
120g Dairy whipping cream
210g chocolate (Belgium chocolate)
45g butter

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

3. Place 2nd 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.


For those who resident in Kuching area interested to place order, please inbox me at


  1. Hi Vivian... you are right... I couldn't resist it.. Saw your choc cake posting & I came right here!!! My gals would loved this choc cake..and me too!!
    Bookmarked^^ :)

  2. Irresistible choc cake, especially with the beautiful decorations. Thanks for sharing Vivian.

  3. Hi Vivian, this is beautiful and super tempting! Well done!

  4. Hi Vivian,
    Your cake is beautiful and it looks really chocolaty delicious!

  5. Hi Vivian,

    You are killing with pictures of your beautiful chocolate cake. I need at two slices of these!!!



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