Cake Ketagih (Addictive Chocolate Cake) by @videokuemanis

30 min
Hard

9 servings

🌾

75 g

All-purpose Flour

🍫

20 g

Cocoa Powder

🥄

2 g

Baking Powder

🥄

1.2 g

Baking Soda

🧂

1.5 g

Salt

🍫

60 g

Dark Chocolate Stick

🫗

60 ml

Vegetable Oil

🥚

2 large eggs

Eggs

🍬

80 g

Sugar

🥄

2.5 g

Emulsifier (SP)

🥛

60 ml

Milk

🌼

2.5 ml

Vanilla Extract

🌿

250 g

Dark Chocolate Stick

🥛

130 ml

Milk

🧈

14 g

Butter

Preparation Steps

  1. Step 1/18

    Preheat the oven to 170°C / 340°F and line the 15 cm square cake pan with parchment paper.

    🍰15 cm square cake pan

  2. Step 2/18

    Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.

    all-purpose flour
    cocoa powder
    baking powder
    baking soda
    salt
    🥣mixing bowl
    🫗fine sieve

  3. Step 3/18

    Melt 60 g dark chocolate with the vegetable oil over a bain-marie until smooth.

    dark chocolate
    vegetable oil
    🥣heatproof bowl
    🍲saucepan
    🥄rubber spatula

  4. Step 4/18

    Mix the vanilla extract into 60 ml whole milk until evenly combined.

    vanilla extract
    whole milk
    🥣mixing bowl
    🥄whisk

  5. Step 5/18

    Beat the 2 room-temperature eggs, granulated sugar, and cake emulsifier until pale, thick, and ribbon-like.

    egg
    granulated sugar
    cake emulsifier
    🥣mixing bowl

  6. Step 6/18

    Fold half of the sifted dry ingredients into the egg mixture just until no dry flour remains.

    all-purpose flour
    cocoa powder
    baking powder
    baking soda
    salt
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/18

    Fold in the melted chocolate-oil mixture and the vanilla milk until evenly combined.

    dark chocolate
    vegetable oil
    whole milk
    vanilla extract
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/18

    Fold in the remaining dry ingredients only until the batter is smooth; do not overmix.

    all-purpose flour
    cocoa powder
    baking powder
    baking soda
    salt
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/18

    Pour the batter into the prepared cake pan and level the surface.

    🍰15 cm square cake pan
    🥄rubber spatula

  10. Step 10/18

    Bake the cake for about 30 to 35 minutes until a skewer inserted in the center comes out clean.

    🍰15 cm square cake pan
    🔪knife

  11. Step 11/18

    Cool the baked cake in its pan for 10 minutes, then transfer it to a wire rack until completely cold.

    🍰15 cm square cake pan
    🧊wire rack

  12. Step 12/18

    Warm 125 ml whole milk in a saucepan until steaming but not boiling.

    whole milk
    🍲saucepan

  13. Step 13/18

    Pour the warm milk over 250 g dark chocolate and the butter, then stir slowly until smooth.

    whole milk
    dark chocolate
    butter
    🥣heatproof bowl
    🥄rubber spatula

  14. Step 14/18

    Return the ganache to a bain-marie and stir gently if any chocolate or butter lumps remain.

    🥣heatproof bowl
    🍲saucepan
    🥄rubber spatula

  15. Step 15/18

    Let the ganache cool completely until thickened but spreadable.

    🥣heatproof bowl
    🥄rubber spatula

  16. Step 16/18

    Spread the cooled ganache evenly over the completely cooled cake.

    🥄rubber spatula

  17. Step 17/18

    Refrigerate the cake for at least 60 minutes until the ganache is set.

    🍰15 cm square cake pan

  18. Step 18/18

    Trim the cake edges if desired and cut the cake into 9 equal squares before serving.

    🔪knife

Composition

Ingredients

Types

Grains, Baking, Chocolate, Seasoning, Oil, Fat, Eggs, Flavoring, Dairy

Ingredients

All-purpose flour, Cocoa powder, Baking powder, Baking soda, Salt, Dark chocolate stick, Vegetable oil, Eggs, Sugar, Emulsifier (SP), Milk, Vanilla extract, Butter

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

445 kcal

Macro nutrients

Protein: 6g, Total fat: 27g, Saturated fat: 13g, Carbohydrates: 49g, Sugars: 38g, Dietary fiber: 4g

Nutritional Information

Minerals

Calcium: 104mg, Iron: 3.1mg, Potassium: 350mg, Sodium: 190mg

Vitamins

Vitamin A: 90µg, Vitamin D: 0.8µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

15 cm square cake pan, mixing bowl, fine sieve, whisk, rubber spatula, measuring spoons, measuring jug, heatproof bowl, saucepan, wire rack, knife

Appliances

oven, electric hand mixer, refrigerator, stovetop

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Birthday, Celebration, Afternoon tea, Potluck, Holiday

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Moist, Soft, Tender, Smooth, Creamy, Fudgy

Flavors

Chocolatey, Rich, Sweet, Cocoa, Milky, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered in a cool, dry room,Avoid direct sunlight,Do not leave out longer because of the milk ganache), fridge : 4 days (Store in an airtight container,Keep at 4°C / 40°F or below,Bring to room temperature for 15 min before serving), freezer : 60 days (Wrap individual slices tightly,Place wrapped slices in an airtight freezer container,Thaw overnight in the refrigerator)