This super easy Chocolate Cake is very simple and delicious.You can bake a 2 layer or 3 layer cake out of this recipe. You will love this simple chocolate cake. Enjoy!
Ingredients
- Whole egg 120g
- Fine granulated sugar 90g
- Soft flour for confectionery 50g
- pure cocoa powder 10g
- Unsalted Butter 20g
Ganache
- Fresh cream 130g
- Invert sugar (trimoline) 15g or replace with honey
- Sweet couverture chocolate flakes 180g
- Unsalted Butter 25g
- pure cocoa powder appropriate amount
Ganache monte
- Ganache 120g
- fresh cream 300g
Instructions
- Place whole eggs and granulated sugar in a bowl, heat over a double boiler, and stir to warm to around 40℃.
- Remove from the boiling water and mix with a hand mixer at high speed until smooth.
- Add the sifted flour and mix until there are no lumps.
- Add a scoop of the batter to the bowl of melted butter and mix.
- Return the mixed batter to the bowl and mix until evenly mixed.
- Pour the batter into the prepared mold and bake in the oven at 170℃ for about 25 minutes.
- Once baked, remove from the mold and keep cool on a cake cooler.
- Ganache : Place the cream and tremolin in a saucepan and heat until just before boiling.
- Add to the melted chocolate and mix thoroughly.
- When the mixture is even and smooth, add the butter and mix.
- Pour 200g into the prepared mold and let it cool and harden in the refrigerator.
- Once the ganache has cooled and solidified, spread cocoa powder on a cutting board and remove the ganache from the mold. Sift cocoa powder over the top as well.Cut into 1.5cm squares using a knife warmed in a hot water bath.
- Ganache Monte: Combine the remaining ganache (120g) and the fresh cream for the ganache monte, mix well, and let it rest in the refrigerator for 1 hour.
- Assembly : Slice the cooled sponge into 1.5cm thick pieces.
- Place one piece of sponge in the center of the carousel and use a palette knife to apply a slightly thick layer of ganache.
- Layer one sponge layer, apply ganache monte in the same way, and layer another sponge layer.
- Using a palette knife, apply a thin layer of ganache monte all around the base.
- Perform a nappe so that the entire base is covered neatly. *Be careful not to touch the cream too much at this time as it will become crumbly.
- Pour the remaining cream into a piping bag fitted with a nozzle and pipe it.
- Finish by decorating the center with 12 pieces of raw chocolate.
