Indulge in the simplicity of a chocolate cake that promises to steal your heart from the first bite. This cake combines the richness of cocoa with the lightness of a sponge, all wrapped up in a luscious chocolate ganache. It’s a straightforward recipe that yields a dessert with a sophisticated taste, perfect for chocolate lovers seeking a deep, satisfying flavor.
Why You’ll Love This:
This chocolate cake is as easy to make as it is delicious, featuring a moist and airy texture with the profound taste of chocolate in every slice. The addition of a vanilla-infused syrup and a glossy chocolate ganache elevates it from a simple cake to an exquisite dessert. It’s a testament to how classic ingredients can create something truly magical.
Perfect Occasion:
Ideal for celebrations, be it a birthday, an anniversary, or a casual gathering that calls for a sweet finale. This cake shines as the centerpiece of any dessert table, offering a comforting yet elegant touch to your occasion. It’s also perfect for those moments when you need a chocolate fix that’s both gratifying and sophisticated.
Decoration Tips:
For an added flair, consider garnishing the ganache-covered cake with chocolate shavings, edible gold leaf, or fresh berries. A dusting of cocoa powder or powdered sugar can also add a simple yet elegant touch. Serve each slice with a dollop of whipped cream or a side of berry coulis for a delightful contrast in flavors and textures.
For the Cake:
- 150g soft butter
- 100g granulated sugar
- 3 eggs
- 150g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tbsp vanilla essence
- 3 tbsp milk
- Preheat the oven to 170°C (a bit below medium heat). Grease an 18cm cake mold.
- In a bowl, cream the butter and sugar with an electric mixer for 4 minutes. Blend in the vanilla essence.
- Add eggs one at a time, mixing well after each addition. Sift in flour, baking powder, and cocoa, folding gently with a spatula. Alternate with milk in two or three additions, mixing until just combined.
- Pour the mixture into the prepared mold and bake for 20 minutes or until a skewer comes out clean. Unmold while warm and brush with syrup.
For the Syrup:
- 100ml water
- 60g sugar
- A piece of orange peel
- Boil water and orange peel for 5 minutes. Add sugar and boil for another 4 minutes. Brush the warm cake with syrup and let cool completely.
For the Chocolate Ganache:
- 80ml heavy cream
- 110g finely chopped chocolate
- Heat the cream until it just boils, remove from heat, add the chocolate, and let sit for 4 minutes without stirring. Then, mix until smooth and shiny.
- Pour the ganache over the cooled cake, starting from the center and letting it spread naturally. Avoid touching the ganache to maintain its shine. Chill until the chocolate is firm.
Enjoy this simple yet utterly irresistible chocolate cake, a celebration of chocolate in its most divine form.
