Easy Chocolate Cake Recipe
Ingredients
For the cake:
100g of cake flour
20g of cocoa powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
5 egg whites
100 g of granulated sugar
45 g of milk
1 teaspoon of vanilla extract
5 egg yolks
50 g of granulated sugar
50 g of vegetable oil
For the whipped cream topping:
400g of thick whipping cream
60g of powdered sugar
A pinch of salt.
5 g of cocoa powder
1/2 teaspoon vanilla extract
For the chocolate ganache:
135g thick hot whipping cream
150 g of semi-sweet chocolate, chopped
15g of unsalted butter
Instructions
Preparation of the cake:
Preheat the oven:
Preheat your oven to 160 °C (320 °F).
Butter and shirt a 20 x 20 cm (8 x 8 inches) pastry mold of sulfurized paper.
Mix the dry ingredients:
In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Make a reservation.
Preparing the egg whites:
In a large bowl, beat the egg whites until they form soft spikes. Gradually add the 100g of granulated sugar, beating until firm peaks form. Make a reservation.
Prepare the wet ingredients:
In another bowl, whisk together the egg yolks and 50 g of granulated sugar until the mixture is pale and thick.
Add the vegetable oil, milk and vanilla extract and whisk until everything is well combined.
Combine wet and dry ingredients:
Gently incorporate the dry ingredients into the egg yolk mixture until just combined. Make sure you don’t mix it too much.
Insert the egg whites:
Gently insert one third of the beaten egg whites into the batter to lighten it up. Then place the remaining egg whites until they are completely incorporated and the batter is smooth.
Baking the cake:
Pour the batter into the prepared mold and spread it evenly.
Bake in a preheated oven for 35 to 40 minutes, or until a toothpaste inserted in the center comes out clean.
Let cake cool in the mold for 10 minutes, then transfer to a grill to cool completely.
Preparing the whipped cream
Toppings :
Whip up the cream:
In a large bowl, beat 400g thick whipping cream with powdered sugar, a pinch of salt, cocoa powder and vanilla extract until firm peaks form.
Preparing chocolate ganache:
Preparing the ganache:
Place the chopped semi-sweet chocolate in a bowl that can resist heat.
Pour the thick hot whipping cream over the chocolate and let it sit for a minute to melt.
Stir until you get a smooth consistency, then add the unsalted butter and continue stirring until the butter is melted and the ganache is shiny.
Assembling the cake:
Putting together the cake:
Once the cake is completely cooled, cut it horizontally into two equal layers.
Spread a generous layer of whipped cream on the bottom layer of cake.
Place the top layer of cake on top of icing.
Finish with the ganache :
Pour the chocolate ganache on top of the assembled cake, spreading it evenly to cover the top and sides.
Refrigerate and serve:
Refrigerate the cake for at least 30 minutes for the ganache to set.
Slice and serve your delicious chocolate cake!
Enjoy this moist, delicious chocolate that melts in your mouth! Perfect for any occasion, this cake is sure to impress with its rich chocolate flavor and creamy filling.
