Chocolate Cake

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This soft and moist chocolate cake is adapted from Glazed. Thank you for a delicious, easy and fail-safe recipe that I can turn to for a quick celebration cake. Only adjustments I made was to reduce oil and sugar. I also reduce the recipe from 3 to 2 layers as I didn’t want such a big cake.

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Recipe

Cake (makes two 8″ cake layers)

  • 175 g plain flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 40g Varlhona cocoa powder
  • 3/4 tsp Salt
  • 175 g caster sugar
  • 130 g hot coffee (1 tsp instant coffee top up with hot water)
  • 100g  vegetable oil
  • 130 ml Buttermilk (or 3/4 tbsp white vinegar top up with full cream milk)
  • 1.5 eggs (or 65g)
  • 1 tsp vanilla extract

Ganache

  • 200g dark chocolate compound
  • 1 can of Nestlé Cream (170g)

Method

1. Preheat oven to 165°C for cakes. Grease and line two 8″ baking pan .

2. Sieve flour with baking powder and soda. Add rest of the dry ingredients and hand whisk to ensure they are well mixed.

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3. In another bowl, mix buttermilk, oil, eggs and vanilla extract.

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4. Pour wet ingredients into dry ingredients and mix thoroughly. Add hot coffee and mix until fully combined which will take while. Final batter will be runny.

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4. Pour batter into prepared pans and bake cake for 30 minutes.

5. Cool and remove cake from mould.

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6. Next prepare the ganache. Heat the chocolate in a microwave for 1 min at low setting, till all melt. Pour in the cream.

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7. Mix till fully combine and let it stand in room temp for 2 hours. It will become more firm and suitable for frosting.

8. Finally frost cake and decorate as desired.

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