I love trying out different chocolate cake recipes. I also try and alter what I’ve already tried before. Like in this one, instead of yoghurt, I used milk. The cocoa here is the dark and rich kind, from Sainsbury’s. It’s so brilliant that I’m sad it’s almost over!
What I’ve learned with this batch is not to forget bringing ALL ingredients to room temperature before using them. I used the milk straight out of the fridge and maybe that’s the reason the top of the cake came out all wrinkled. Although, it didn’t affect the taste one bit. I was anyway going to hide any imperfections with the white chocolate ganache. This cake is dark, incredibly moist and super delicious. My colleagues literally fought for the crumbs!
Yield: 6 healthy looking slices
Prep time: 5 mins if all ingredients are good to go
Cooking time: 50 mins
Ingredients for cake:
Flour – 1 cup
Sugar – 3/4 cup sugar
Cocoa – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Egg – 1
Milk – 1/2 cup
Vegetable oil – 1/4 cup
Hot water – 1/3 cup
Vanilla – 1 tsp
Ingredients for ganache:
White chocolate – 1 cup chopped
Fresh cream – 1/2 cup
Method for cake:
Preheat oven at 190 degrees C while you make the batter.
Mix all dry ingredients and keep aside.
Whisk wet ingredients together and pour it into the dry ingredients.
Stir till incorporated. Don’t over mix, else cake will turn out dry and tough.
Bake for 50 mins or till done in the centre. Check with a toothpick.
For the ganache:
Cut up white chocolate into pieces and place in a mixing bowl.
Heat fresh cream on medium heat.
Take it off the heat as soon as it starts to bubble, and pour it on the white chocolate. Let this sit for 5 mins.
Stir to mix the chocolate and cream. As it cools, the mixture will thicken. If it’s too thick, add a dash of milk.
I baked the cake at night and let it cool overnight and kept the ganache in the fridge to thicken. In the morning I frosted the cake with the ganache.