Moist Chocolate Cake with Chocolate Ganache Frosting
This cake is ideal for a simple layer cake for birthdays and parties, but is also delicious on its own without frosting.
Makes about a 1 kg, 8 inch round cake
- 100 grams melted butter
- 200 grams/ 1 cup breakfast sugar
- 150 grams / 1 cup flour
- 30 grams / 3 tablespoons cocoa powder
- 1/2 cup yoghurt
- 1/2 cup water
- 1 teaspoon coffee/ 1 espresso shot
- 1/2 teaspoon baking soda
1. Position rack in the middle of the oven and preheat to 350 degrees. Butter and line the cake pan with parchment and set aside.
2. Put the butter, water, coffee powder and cocoa powder in a saucepan on medium heat. Take it off the heat as soon as it comes to a boil.
3. Combine the dry ingredients, flour, sugar and baking soda in a mixing bowl.
4. Measure the yoghurt and water in a measuring cup, break in the egg and whisk it together.
5. Whisk the heated butter and cocoa mixture in the dry mix, then whisk in the remaining liquid ingredients.
6.As soon as all are combined, pour the batter into a cake tin.
7.Bake for 20-25 minutes until well risen and firm, and a cake tester/small knife inserted in the center emerges almost clean/the cake bounces back when touched.
8.Cool in the pan for 10 minutes, then unmould the cake and finish cooling right side up.
A rich filling principally made from chocolate and cream, ganache combines well with every kind of cake. Semisweet or bittersweet chocolate from 50% to 62% cocoa solid content works best for ganache.
Ganache may be used as soon as it’s thick enough to spread or whipped to lighten it.
Makes enough to frost one cake
- 200 grams cream
- 100 grams semisweet chocolate (50-62%)
- 20 grams butter
- dash of honey
1. In a small saucepan, bring the cream to a boil.
2. Pour the cream over the measured chocolate and butter.
3. Gently stir the ganache to completely melt the chocolate, incorporating as little air as possible. Let it cool slightly.
4. Spread the ganache frosting over the cake.