This chocolate cake recipe features a rich, moist bitter chocolate base topped with a smooth and creamy milk chocolate ganache. It’s a perfect fusion of intense chocolate flavors that melt together into a sublime dessert experience. The cake’s dense texture and the ganache’s silky finish make it a truly luxurious treat.
Why You’ll Love This:
Chocolate lovers will adore this cake for its deep, robust chocolate flavor and velvety ganache. It’s an ultimate chocolate experience that’s both satisfying and indulgent. The recipe also includes a dairy-free option, making it versatile for different dietary needs without sacrificing any of the decadence.
Perfect Occasion:
This cake is ideal for celebrations such as birthdays, anniversaries, or any special occasion that calls for a standout dessert. It’s also perfect for holiday gatherings, where a rich, chocolatey dessert can be the star of the dessert table.
Decoration Tips:
For an extra touch of elegance, sprinkle the ganache with a light dusting of cocoa powder or chocolate shavings after it sets. Alternatively, adorn the cake with fresh berries like raspberries or strawberries for a splash of color and a hint of tartness that complements the chocolate perfectly.
Ingredients:
- 250 grams of bitter chocolate, chopped
- 150 grams of butter, cubed
- 4 eggs
- 1 cup of sugar
- 1/2 cup of cocoa powder
- 1/2 cup of vanilla pudding mix
- 1/4 teaspoon of salt
For the Ganache:
- 100 grams of milk chocolate
- 60 ml of heavy cream
For a dairy-free version:
- Replace butter with margarine or a non-dairy butter substitute
- Use bitter chocolate instead of milk chocolate for the ganache
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit). Grease and line a 22 cm cake pan with parchment paper.
- In a microwave-safe bowl, combine the bitter chocolate and butter. Melt in short pulses in the microwave, stirring until smooth.
- In a mixer, whip the eggs, salt, and sugar on high speed until light and fluffy. Reduce speed and gradually incorporate the melted chocolate and butter.
- Sift the cocoa powder and vanilla pudding mix over the mixture, then beat on low speed just until combined.
- Pour the batter into the prepared cake pan and bake for 30 minutes at 170 degrees Celsius.
- Allow the cake to cool completely in the pan, then remove and transfer to a serving plate.
- For the ganache, melt the milk chocolate and heavy cream together in the microwave in 20-second pulses. Stir well and pour over the cooled cake.
- Store the cake in an airtight container at room temperature.
Enjoy!
