Perfect Chocolate Cake with Ganache
Fluffy chocolate cake with optional creamy ganache. Perfect for elevating any dessert to a professional level.
Time: 60 min · Servings: 8 · Calories: 770 kcal
Ingredients
- 185 g wheat flour
- 265 g sugar
- 65 g cocoa powder
- 5 g baking powder
- 120 units egg
- 165 ml milk
- 165 ml water
- 55 ml sunflower oil
- 250 ml cream
- 250 g dark chocolate
- 35 g butter
- 250 g dulce de leche
Method
- Whip the eggs with the sugar until light and fluffy and they have increased in volume.
- Gradually add the milk, sunflower oil, and warm water to the egg mixture, incorporating well.
- Sift the wheat flour, cocoa powder, and baking powder over the liquid mixture.
- Mix with enveloping movements until you get a homogeneous and smooth batter, without clumps.
- Grease an oven-safe mold or line it with parchment paper and pour in the batter.
- Bake at 180 ºC for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the mold before unmolding.
- For the optional ganache, heat the whipping cream until it almost boils and pour it over the chopped dark chocolate.
- Stir until the chocolate is completely melted, add the butter and dulce de leche, and mix until you get a shiny and smooth cream.
- Spread the ganache over the cold cake, or cut the cake in half and fill it with the ganache for an even more spectacular result.
Categories: All recipes
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