Chocolate Cake

This a moist, soft, classic chocolate cake topped with a fudgy chocolate ganache. It will surely satisfy your chocolate and sweet cravings, and is super simple to make.

For our recipe, we have used the Domo Cocoa Powder provided to us by one of our partners, ADK General Trading. This is a natural unsweetened cocoa powder, that has a rich chocolate flavour. It is really good for making hot chocolate and other chocolate desserts.

You can use the Gannamart App to get the Domo Cocoa Powder or get in touch with ADK General Trading on their Viber hotline 736-3663.

Yield: 7-inch round cake

Ingredients:  

For the cake batter

• 125g flour
• 25g Domo Cocoa Powder
• ½ tsp instant coffee
• 2 tsp baking powder
• ¼ tsp salt
• 2 eggs
• ½ cup brown sugar
• ½ cup oil
• ½ cup full cream milk
• 1 tsp vanilla essence
• ½ tsp unsalted butter (for greasing)

For the ganache

• 130g finely chopped cooking chocolate
• ½ tsp instant coffee
• 1/3 cup whipping cream
• 1 ½ cups water

For topping

• 2 tbsp grated cooking chocolate

Instructions:

1. Mix 125g flour, 25g Domo cocoa powder, ½ tsp instant coffee, 2 tsp baking powder, and ¼ tsp salt in a large bowl using a spoon and set aside.
2. In a separate bowl, whisk together 2 eggs, ½ cup brown sugar, ½ cup oil, ½ cup full cream milk, and 1 tsp vanilla essence for around 2 minutes until fully combined.
3. Gradually add in the flour mixture, around a couple of spoonfuls at once, and continue to whisk until combined.
4. Preheat oven to 180 degrees Celsius for 10 minutes. Grease a 7-inch baking tray with ½ tsp unsalted butter in the bottom and sides. Line the bottom of with baking paper (cut to the size of the bottom of the tray).
5. Pour in the cake batter and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Once the cake is baked, cool down for 10 minutes and place in the fridge for 1 hour or freezer for 30 minutes to fully cool down.
6. In the meantime, add 130g finely chopped cooking chocolate and ½ tsp instant coffee to a medium sized glass bowl and set aside.
7. To a small pot (the pot should be smaller than the bowl with chocolate and coffee, so that it can sit nicely on top of the pot), add 1 ½ cup water and heat for 2 minutes on low heat until it starts steaming (not boiling).
8. Once heated, place the glass bowl with chocolate and coffee on top of the water pot, to make a double boiler. Melt the chocolate while mixing occasionally with a spatula until smooth. This took us around 6 to 7 minutes. Make sure to keep to keep the heat low while doing so.
9. Remove the bowl from the heat and add in 1/3 cup whipping cream and mix with a spatula until fully combined. Set aside in the fridge to cool down for 1 hour 30 minutes, until it becomes a thick ganache.
10. Take the ganache out of fridge and mix well with a spoon, then spread the ganache on top of the cake. Sprinkle the grated chocolate along the edges to decorate the cake.