Desserts
Chocolate Cake with Ganache
Moist homemade chocolate cake made with cocoa, baked in a 22 cm pan and covered with glossy chocolate ganache. Serves 8.
- Total time
- 150 min
- Servings
- 8
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the cake
For the topping
Method
Prepare the ingredients
Have ready 200 g flour, 200 g sugar, 60 g cocoa powder, 2 teaspoons baking powder, 3 eggs, 240 ml milk, 120 ml oil, 1 teaspoon vanilla, 150 g chocolate and 150 ml heavy cream. Preheat the oven to 180 °C, grease a 22 cm round pan with butter and dust it with a little of the flour, tapping out the excess.
Mix the dry ingredients
Sift the 200 g flour, 200 g sugar, 60 g cocoa, baking powder and a pinch of salt into a large bowl. Mix with a whisk.
Whisk the liquids
In another bowl, whisk 3 eggs with 240 ml milk, 120 ml oil and 1 teaspoon vanilla for 1 minute, until uniform.
Combine the two mixtures
Pour the liquids over the dry ingredients and whisk into a smooth, fluid batter with no lumps. Do not overmix, or the cake will turn tough.
Fill the pan
Pour the batter into the prepared pan, level it with a spatula and tap the pan gently on the counter to release large air bubbles.
Bake the cake
Bake at 180 °C for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not open the oven during the first 25 minutes.
Cool and unmold
Leave the cake in the pan for 10 minutes, turn it out onto a rack and let it cool completely, at least 1 hour.
Cover and serve
Heat 150 ml cream until it just starts to boil and pour it over 150 g chopped chocolate. Wait 2 minutes and stir until glossy. Let it cool for 10 minutes, pour the ganache over the cold cake and let it set for 15 minutes before cutting.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/8 of the cake, about 120 g)
- Protein
- 8.8 g
- Carbohydrates
- 62 g
- Fat
- 31.1 g
- Sodium
- 199 mg
Estimate per serving. It varies with the size of the slice and the brand of chocolate.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This chocolate cake has a fine, moist crumb. The dry ingredients (flour, sugar, cocoa, baking powder) and the liquids (eggs, milk, oil, vanilla) are mixed separately, combined with a whisk and baked in a 22 cm pan. It is covered with a ganache of chocolate and cream.
It takes 20 minutes of prep, 45 of baking and 1 hour 25 minutes of cooling and resting. It serves 8.
Frequently asked questions
Why is the cake batter so thin?
It has more liquid than a regular cake batter: the milk and oil give a moist crumb. This is normal and it sets as it bakes.
How do I know the cake is done?
Insert a toothpick in the center: it should come out clean or with a few moist crumbs, not raw batter. The surface should spring back when gently pressed.
Can I make it without the ganache?
Yes. You can serve it plain or dusted with powdered sugar. The ganache adds moisture and shine, but the cake is good without it.
