Chocolate Cake by @malcoms.food

1h
Medium

10 servings

🍬

160 g

Sugar

🫗

300 ml

Oil

🥚

2 large eggs

Eggs

🥛

450 ml

Milk

🍫

60 g

Cocoa Powder

🌾

360 g

Flour

🥄

10 g

Baking Powder

🍫

400 g

Dark Chocolate

🥛

400 ml

Double Cream

🧈

100 g

Butter

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F). Grease and line one 22 cm round cake pan.

    🍰22 cm round cake pan

  2. Step 2/12

    Whisk together 360 g all-purpose flour, 60 g unsweetened cocoa powder, 160 g granulated sugar, and 10 g baking powder in a large mixing bowl.

    all-purpose flour
    unsweetened cocoa powder
    granulated sugar
    baking powder
    🥣large mixing bowl
    🥄whisk
    ⚖️measuring scale

  3. Step 3/12

    Add 2 eggs and 300 ml vegetable oil to the dry ingredients. Whisk until combined.

    eggs
    vegetable oil
    🥣large mixing bowl
    🥄whisk

  4. Step 4/12

    Pour in 450 ml milk gradually. Whisk until the batter is smooth and free of dry flour.

    milk
    🥣large mixing bowl
    🥄whisk

  5. Step 5/12

    Pour the batter into the prepared 22 cm cake pan. Bake at 160°C (320°F) for 30 min.

    🍰22 cm round cake pan
    🥄rubber spatula

  6. Step 6/12

    Remove the cake from the pan. Cool completely on a wire rack before cutting.

    🍰22 cm round cake pan
    🧊wire rack

  7. Step 7/12

    Combine 400 g dark chocolate, 400 ml heavy cream, and 100 g butter in a mixing bowl. Heat in the microwave in short intervals until melted.

    dark chocolate
    heavy cream
    butter
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Stir the melted ganache until glossy and smooth. Chill it in the refrigerator for 30 min, until spreadable.

    🥣large mixing bowl
    🥄rubber spatula

  9. Step 9/12

    Slice the cooled cake horizontally into 3 even layers. Place the first layer on a serving plate.

    🔪serrated knife

  10. Step 10/12

    Spread a layer of chilled ganache over the first cake layer. Repeat with the second cake layer and more ganache.

    🥄rubber spatula

  11. Step 11/12

    Place the final cake layer on top. Cover the top and sides completely with the remaining ganache.

    🥄rubber spatula

  12. Step 12/12

    Create decorative swirls or random patterns in the ganache. Chill briefly before slicing and serving.

    🥄rubber spatula

Composition

Ingredients

Types

Eggs, Dairy, Baking, Chocolate, Fats and Oils

Ingredients

Sugar, Oil, Eggs, Milk, Cocoa powder, Flour, Baking powder, Dark chocolate, Double cream, Butter

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

860 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 95g, Sugars: 63g, Fat: 51g, Saturated fat: 25g, Fiber: 6g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 4.2mg, Potassium: 420mg

Vitamins

Vitamin A: 230µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

22 cm round cake pan, large mixing bowl, whisk, rubber spatula, serrated knife, wire rack, measuring scale

Appliances

oven, microwave oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Birthday, Celebration, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Smooth, Tender

Flavors

Chocolatey, Rich, Sweet, Cocoa, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Only if the room is cool,Avoid direct sunlight), fridge : 4 days (Store in an airtight cake container,Keep below 4°C,Bring to room temperature for 20 min before serving), freezer : 60 days (Wrap individual slices tightly,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)