When someone is saying "I want to eat a chocolate cake" I always wonder what kind of chocolate cake he/she wants to eat.
Because there are a lot of chocolate cakes to choose from it can be chiffon, butter, pound or etc. I think it's hard to know what is the right chocolate cake for them.
But this time when I say "I want to eat a chocolate cake" I know what I want haha. I want a chocolate butter cake that is packed with chocolate in both cake and frosting.
I want to put a lot of chocolate into it but I didn't want to eat a brownie cake ^^. And for the frosting. a butter chocolate ganache is what I want as it has butter and intense chocolate flavor!
After testing and testing finally I got what I want ^^. A moist chocolate cake (so be careful not to over-bake it) that goes better with the chocolate butter ganache.
I use 57% dark chocolate if you want to use a higher percentage you might need to add more liquid (cream or milk) to keep the cake moist.
Ultimate chocolate ganache cake
Make a 15x15 cm cake
Chocolate ganache for cake batter
60 g ...................... Whipping cream
55 g ...................... Dark Chocolate
Cake batter
90 g ...................... Cake flour
7 g ........................ Cocoa powder
1 g ........................ Baking powder
100 g .................... Unsalted butter
1/8 tsp .................. Salt
1/2 tsp .................. Vanilla extract
95 g ...................... Granulated sugar
85 g ...................... Egg
30 g ....................... Milk
Chocolate ganache for topping
70 g ...................... Dark Chocolate
35 g ...................... Unsalted butter
35 g ...................... Whipping cream
Preheat the oven to 180℃.
Line a 15x15 cm pan with baking paper.
Put the dark chocolate into a bowl. Warm the whipping cream in the microwave (600W) for 30 seconds. Pour the hot whipping cream over the dark chocolate. Mix gently until fully melted.
Let the ganache cool completely before using it.
Sift the flour, cocoa powder, and baking powder together. And set it aside.
Beat the butter with salt, and vanilla extract until smooth.
Add the sugar gradually and beat until light in color.
Add the egg gradually and beat until fully combined.
Pour half of the sifted flour mixture into the bowl and beat to combine.
Pour the ganache into the bowl and beat to combine.
Pour the rest of the flour mixture into the bowl and fold to combine.
Pour the milk into the bowl.
Fold to combine.
Pour the batter into the prepared pan, smooth the top, and tap it lightly.
Bake in the preheated oven at 180℃ for 30-35 minutes.
Let it cool in the pan for 10 minutes.
Remove from the pan and let it cool completely on a wire rack.
Put the chocolate and butter into a microwavable bowl. Melt the chocolate in the microwave (600W) for 1-1:30 minutes.
Stir until smooth.
Pour the whipping cream into the bowl and stir to combine.
Refrigerate for 10 minutes (or until it is firm enough to spread).
Slice the top of the cake to level it and turn it upside down.
Pour the ganache over the cake.
Refrigerate for 1 hour to set the ganache before cutting it into pieces.
Ultimate chocolate ganache cake
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