Soft Chocolate Cake
This cake is the fudgiest and softest chocolate cake we ever made, it feels like you’re eating a very fudgy brownie and it’s absolutely delicious. This is the first time I added boiling water to a cake recipe and was a bit scared it would be too liquid at first but the result turned out to be absolutely perfect.
For the chocolate you can either use normal dark chocolate or dark chocolate with hazelnuts and for the ganache we recommend using milk chocolate.
Prep Time: 25 Minutes
Cooking Time: 50 Minutes
Ingredients for one cake (22cm)
Alprose Baking Chocolate - Dark 50% - 50 g
All Purpose Flour - 210 g
Baking Powder - ½ Tablespoon
Egg - 1 Large
Salt - ½ teaspoon
White Granulated Sugar - 315 g
Milk - 190 mL
Boiling Water - 190 mL
Olive Oil - 80 mL
Ingredients for Ganache
Heavy Cream - 250 mL
Alprose Milk Chocolate - 250 g
Preparation for the cake
Start by preheating the oven to 180°C. Take your baking tray (around 22cm) and grease it with butter.
Melt the chocolate using the bain-marie method, once melted, put aside and let cool for 5 minutes.
In a bowl, combine flour, sugar, the melted chocolate, baking powder and salt. Whisk thoroughly to combine well.
Now add the oil, egg, and milk to the flour mixture and keep whisking well to combine.
Add in the boiling water and mix until glossy.
Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean.
Remove from the oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before adding the ganache.
Preparation for the ganache
Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn the stove off and take the saucepan off the heat.
Add in the chocolate (chopped roughly into small pieces); wait for 1 minute and then stir with a wooden spoon until the ganache is smooth, creamy and glossy.
Refrigerate for one hour before spreading the ganache evenly on the cake.