A moist and fluffy recipe for chocolate cake that works well for cupcakes.
- 200 g All-Purpose Flour
- 122 g Cocoa Powder
- 6 g Baking Soda
- 7 g Baking Powder
- 360 g Sugar
- 2.5 g Salt
- 1.5 Eggs
- 180 ml Milk
- 95 ml Vegetable Oil
- 7 ml Vanilla
- 185 ml Boiling Water
2. Make a well in the centre of the dry ingredients and add the eggs, milk, oil, and vanilla.
3. Stir ingredients together with a whisk, gradually adding the dry ingredients to the wet. Batter will be thick.
4. Add the boiling water and stir just until homogenous - don't over-mix. This is a very fluid/ wet batter.
5. Divide the batter into two 6" cake tins (lined on the bottom with parchment paper, greased on the sides).
6. Bake at 350F (325F in convection oven) for 20 to 30 minutes.
7. Remove the cakes by cutting around the edges and turning over the pans.
Ganache:
The ganache used for this cake is a standard basic ganache used by many kitchens. Many different flavorings or liquors may be added to it (after step 4). The cream may also be infused with any number of things: teas, flowers, herbs, etc. This ganache has many uses such as: a centre for truffles, fillings in cake, or as a glaze. The addition of glucose helps to increase shelf life and to prevent the sugar in the chocolate from crystallizing, keeping the ganache creamy for longer.
- 500 g Dark Chocolate (54% = couverture)
- 500 ml 35% Cream
- 50 g Glucose
2. Bring the cream and glucose to a full boil
3. Pour the boiling cream over the chocolate and let sit for 3-5 minutes without disturbing it.
4. With a whisk, gently stir the mixture until all of the chocolate has melted and the ganache is smooth and creamy.
5. Pour the ganache onto a plastic-covered tray and let it cool (in fridge) to room room temperature. Squeeze it into a bowl and use it immediately (before it cools and sets).
Assembly:
1. Cut the crunchy rounded top of the cake off with a large serrated knife and discard (or eat).
2. Fill the layers with cool, but not set, ganache.
3. Cover the top and sides with ganache, working quickly so that it doesn't set.
4. Heat the leftover ganache on a double-boiler and drizzle on top as a glaze.