Ingredients:
For the Cake:
– 1 and 3/4 cups (220g) all-purpose flour
– 3/4 cup (65g) unsweetened cocoa powder
– 2 cups (400g) granulated sugar
– 1 and 1/2 teaspoons baking powder
– 1 and 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup (240ml) whole milk, at room temperature
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons vanilla extract
– 1 cup (240ml) boiling water
For the Chocolate Ganache:
– 1 and 1/2 cups (270g) semi-sweet chocolate chips or chopped chocolate
– 1 cup (240ml) heavy cream
Optional Toppings:
– Chocolate shavings or curls
– Fresh berries
– Whipped cream
Instructions:
1. Preheat the Oven:
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Prepare the Cake Batter:
– In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
– Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
– Stir in the boiling water. The batter will be thin, but that’s okay.
3. Bake the Cake:
– Pour the batter evenly into the prepared cake pans.
– Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
– Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
4. Make the Chocolate Ganache:
– Place the chocolate chips or chopped chocolate in a heatproof bowl.
– In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
– Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
– Stir the mixture gently until the chocolate is completely melted and smooth.
5. Assemble the Cake:
– Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
– Spread a layer of chocolate ganache over the top of the cake layer.
– Place the second cake layer on top and cover the entire cake with the remaining chocolate ganache. You can let some ganache drip down the sides for a rustic look, or use a spatula to smooth it out for a more polished finish.
6. Decorate (Optional):
– If desired, decorate the top of the cake with chocolate shavings or curls, fresh berries, or whipped cream.
7. Serve:
– Refrigerate the cake for about 30 minutes to allow the ganache to set before serving.
– Slice and enjoy your decadent chocolate truffle cake!
This chocolate truffle cake is rich, moist, and perfect for any chocolate lover’s cravings. Enjoy baking and indulging in this delightful treat!
Post Your Comments