This classic chocolate cake is a universally loved dessert that’s impossible to resist. Suitable for every occasion, it’s a crowd-pleaser with its rich, moist texture and deep chocolate flavor. The option to make it pareve (non-dairy) without compromising on taste or quality makes it even more versatile.
Why You’ll Love This: This chocolate cake is the perfect balance of richness and sweetness, with a luscious texture that melts in your mouth. The bittersweet chocolate pairs beautifully with the creamy ganache topping, creating a decadent experience. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to satisfy.
Ingredients: For the Cake:
- 100g butter or margarine
- 100g dark chocolate
- 1 cup warm water
- 3 tablespoons cocoa powder
- 4 eggs, separated
- 1 ¼ cups sugar
- 1 cup flour
- 1 teaspoon baking powder
For the Ganache:
- 150g dark chocolate
- ¾ cup sweet cream or non-dairy creamer
Instructions:
- Prepare the Cake: Melt butter and dark chocolate together (using a bain-marie or microwave). Stir in warm water and cocoa powder until combined. Gradually add the egg yolks to the chocolate mixture, stirring constantly.
- Whip the Egg Whites: In a mixer with a whisk attachment, beat the egg whites on medium speed. Gradually add sugar and continue to beat until stiff peaks form. Gently fold in the chocolate mixture.
- Combine: Sift flour and baking powder into the mixture and fold gently until just combined.
- Bake: Grease a 23×34 cm rectangular baking dish. Pour in the batter and bake in a preheated oven at 160°C for about 35 minutes. Let it cool slightly.
- Prepare the Ganache: Melt dark chocolate and cream together (in the microwave) until smooth. Pour the ganache over the warm cake.
- Storage: Keep the cake in an airtight container at room temperature.
