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🥤 Moist Chocolate Cake with Ganache

1150 kcal · 30 min · 4 servings

Ingredients

• 250 g Butter
• 1 pinch Salt
• 180 g Sugar
• 5 Eggs
• 100 g finely grated dark chocolate (min. 60 % cocoa)
• 400 g Flour
• 100 g Cornstarch
• 40 g Cocoa powder
• 0.75 packet Baking powder
• 120 ml Milk
• 75 ml Chocolate liqueur
• 25 ml Rum
• 250 g Milk chocolate (min. 45 % cocoa)
• 125 g Whipping cream
• 40 g Butter
• 200 g Milk chocolate coating (min. 45 % cocoa)
• 40 g Coconut oil

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Beat the soft butter with the salt until frothy.
3. 3. Sprinkle in the sugar and beat the mixture briefly.
4. 4. Beat in the eggs one by one until the mixture is very frothy and light.
5. 5. Stir the chocolate into the mixture.
6. 6. Mix the flour with the starch, cocoa powder, and baking powder.
7. 7. Sift the flour mixture.
8. 8. Stir in the flour mixture and milk spoonful by spoonful, alternating between them.
9. 9. Ensure the batter falls heavily and broadly from the spoon.
10. 10. Pour the batter into the prepared pan.
11. 11. Smooth the batter.
12. 12. Bake the cake in the preheated oven for approx. 50 to 60 minutes.
13. 13. Perform the skewer test to check the baking time.
14. 14. Remove the cake from the oven.
15. 15. Let the cake cool down.
16. 16. Release the cake from the pan.
17. 17. Let the cake cool completely.
18. 18. Chop the chocolate for the ganache.
19. 19. Place the chopped chocolate in a bowl.
20. 20. Heat the cream.
21. 21. Pour the hot cream over the chocolate.
22. 22. Gently stir the mixture with a dough scraper or spatula.
23. 23. Stir until the chocolate has melted.
24. 24. Add the butter in pieces.
25. 25. Mix in the butter until the mixture is glossy.
26. 26. Place the bottom chocolate cake layer into a cake ring.
27. 27. Spread the ganache over the cake base.
28. 28. Spread the ganache evenly.
29. 29. Place the second cake layer on top.
30. 30. Press the cake down lightly.
31. 31. Let the cake set in the refrigerator.
32. 32. Chop the couverture chocolate for the glaze.
33. 33. Melt the couverture chocolate together with the coconut fat over a hot water bath.
34. 34. Remove the cake from the cake ring.
35. 35. Place the cake on a wire rack.
36. 36. Pour the liquid chocolate-fat mixture over the cake.
37. 37. Distribute the mixture over the edge.
38. 38. Ensure the cake is completely covered with chocolate.
39. 39. Let the glaze dry well.
40. 40. Release the cake from the wire rack.
41. 41. Arrange the cake on a cake plate.

Nutrition per serving

• kcal: 1150
• Protein: 12 g · Fett/Fat: 68 g · Carbs: 115 g