This chocolate cake is an indulgence through and through, boasting a moist sponge, a velvety ganache layer, and a fluffy mousse topping. Perfect for chocoholics!
Chocolate Cake:
- Ingredients:
- 240g Milk (unsweetened almond milk or your choice)
- 1 tsp Vinegar (white/apple cider)
- 100g Neutral Oil
- 75g Light Brown Sugar
- 100g Granulated Sugar
- 1 tsp Vanilla Extract
- 150g All-Purpose Flour
- 50g Cocoa Powder
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- Instructions:
- Preheat your oven to 350°F (175°C) and prep an 8×8 square baking tin by greasing and lining it.
- Sift all the dry ingredients, excluding the sugars, into a bowl.
- In a different bowl, combine warm milk and vinegar, allowing it to curdle for about 5 minutes. Introduce the oil and both sugars, whisking until you achieve a smooth consistency.
- Gently incorporate the dry mixture into the wet mixture, stirring until just combined. Pour into the baking tin.
- Bake for 25-30 minutes, then let the cake cool.
Chocolate Ganache:
- Ingredients:
- 150g Semi-Sweet Chocolate
- 150g Heavy Cream
- Instructions:
- Heat the cream until it just reaches boiling, then pour it over the chocolate.
- Mix until a shiny ganache forms. Let it cool for 20 minutes.
- Pour the ganache over the cooled cake and refrigerate for 3-4 hours.
Chocolate Mousse Topping:
- Ingredients:
- 50g 55% Dark Chocolate or Semi-Sweet Callets
- 50g Heavy Whipping Cream
- 1 tsp Corn Syrup/Golden Syrup/Maple Syrup
- 200g Heavy Whipping Cream, whipped to soft peaks
- Instructions:
- For the mousse’s base, combine cream and syrup in a pot and bring to a boil. Pour over the chocolate and mix until it’s glossy.
- Let this ganache cool to room temperature.
- Fold in a quarter of the whipped cream into the cooled ganache. Once incorporated, fold in the remaining cream. Avoid overmixing.
- Fill a piping bag fitted with a star nozzle with the mousse, then adorn the cake. Chill for an additional 2-3 hours.
