MOIST CHOCOLATE CAKE:
1 cup All purpose flour
6 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup fine white sugar
½ tsp salt
1 medium egg (room temp)
¼ cup sunflower oil (veg oil)
½ cup buttermilk(milk +1 ½ tsp vinegar)
1 tsp vanilla extract
½ cup hot water + 1 tsp coffee
CHOCOLATE GANACHE:
300 grm dark chocolate or semi sweet or combination
150 grm whipping cream (or all purpose cream)
CHOCOLATE MIRROR GLAZE:
2 ½ Tbsp water
4 tsp gelatine powder
1cup cocoa powdee
⅔ cup water
⅔ cup whipping cream
1 cup white fine sugar
Glaze recipe adapted from Recipetin
Note:
Baked the cake 1 day ahead and chill in the fridge. On the next day I make the glaze first since it needs 2 to 3 hours to cooldown(room temp only). Then I make the chocolate ganache, I let it sit at room temp for about 30min.,then put in the fridge for 30 minutes. I mix it with spatula until the consistency changes. It should be not thin or not to hard so be careful when whipping it. Ganache harden fast in the fridge.
Once the cake is fully covered in ganache let it sit in the fridge for 2 to 3 hours or freeze it... smooth the ganache cake as much as possible. Cake should be very cold before pouring the glaze.
I poured the glazed twice which is not recomended, just pour it 1 time. The remaining glaze can be use again just store it in airtight container in the fridge...
HAPPY BAKING! ❤
self taught baker
4 окт 2024
