Moist Chocolate Cake Recipe

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A slice of moist chocolate cake

Ingredients

Chocolate Cake

A

  • 250 g of butter (diced)
  • 400 g of brown sugar
  • 1½ tsps of vanilla essence

    • B

  • 4 eggs (lightly beaten)
  • 325 ml of water

    • C (sieved three times)

  • 280 g of cake flour
  • 70 g of cocoa powder
  • 1½ tsps of baking powder
  • ¾ tsp of baking soda
  • ½ tsp of salt

    • Chocolate Ganache

  • 80 g of cornflour (sieved)
  • 70 g of cocoa powder (sieved)
  • ½ tsp of salt (sieved)
  • 250 g of caster sugar
  • 1½ tsp of vanilla essence
  • 170 ml of water
  • 1¼ cup of evaporated milk
  • 3 egg yolks
  • 80 g of butter (at room temperature)

    • Cake Decoration

  • 300 g of whipping cream (whipped)
  • Some decor gel
  • Some peaches, kiwi, chocolate
  • Some strawberries

    • Method

    1. Line and grease two 9" round baking tins. Preheat oven at 170°C.
    2. In a mixing bowl, beat ingredient A until light and creamy.
    3. Add in beaten eggs of ingredient B a little at a time. Add in ingredient C and water alternately.
    4. Divide into two portions and pour mixture into baking tins.
    5. Bake for 35-40 minutes. When cooled, divide each cake into two layers.

    Chocolate Ganache

    1. Place all ingredients, except butter in a double boiler over simmering water and hand-whisk until mixture is smooth and slightly thickened.
    2. Add in butter. Leave ganache to cool slightly before using.
    3. Divide into four portions.

    Assembling the Cake

    1. Place a layer of cake on cake board and spread a portion of ganache on it.
    2. Repeat layering and spreading of ganache.
    3. Chill until well set. Add some decor gel to the remaining ganache.
    4. Brush mixture along base of chilled cake.
    5. Use a strip of cardboard to draw ganache upwards, to create a barrier design.
    6. Decorate with fruits and chocolate curls, spread decor gel on fruits. Keep chilled.

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