This is simply the best Chocolate Cake you will ever eat. Moist! Chocolatey! Decadent! All of the things you want with a Chocolate Cake of course. Here is a video of us making the cake
Makes: 1 x 6 inch 3 layer cake
IngredientsCake
150g Unsalted butter (softened)
225g Caster sugar
75g Vegetable Oil
4 Eggs
220g Plain flour
60g Cocoa powder
2tsp Baking powder
1tsp Bi-carb
Ganache
550g Dark Callebaut Chocolate
370g Cream
Equipment3x 6 inch pans
Stand or hand mixer
Cake Turntable (not necessary but will make things easier)
Baking paper
Palette knife or Flat Scraper
Small Saucepan
Piping Bag/Piping tip (If desired)
Cooling Rack
Heatproof bowl
Method- To begin the cake, use a stand, or hand mixer to cream your butter and sugar until it is very light and fluffy.
- Continue to mix and add in the oil.
- Continue to mix and add in your eggs one by one until well combined.
- In a separate bowl, add all of your dry ingredients and combine to ensure they are evenly mixed together.
- With your mixer on slow add in your dry ingredients one spoon at a time. Do not overmix.
- Once it is fully incorporated, divide the batter between your three cake tins and bake at 175 degrees (fan forced) for 20-25 minutes.
- Remove from the oven and allow to cool on a cooling rack.
- Once the cake has completely cooled, you can make the ganache.
- Placing the chocolate in a heatproof bowl.
- In a saucepan, bring the cream up to a boil and pour over the chocolate and let it sit for a few minutes to allow the chocolate to soften.
- Once the chocolate has softened, mix the cream and chocolate together and then set aside to cool.
- Remove your cakes from the tins by gently flipping the upside down onto a cutting board or a clean benchtop.
- If using a cake turntable, position your cake in the center and spread on a layer of ganache approximately 0.5 cm thick. You can do this just directly onto your serving platter.
- Place the next layer of cake on top and repeat the ganache layer.
- Place the last cake layer on the top and coat the whole cake in the ganache.
- Once fully coated, you may decide to recoat for a thicker layer or simply pipe decorations on top.
Tips- You may need to trim your cake layers slightly to ensure they are completely flat and perfect for stacking.
- Keep an eye on how runny or thick your ganache is and adjust accordingly with heat to soften and smooth or refrigerating to firm up and thicken.
Notes- Your ganache should be smooth and spreadable when decorating your cake. If the ganache has started to harden and has become thick, microwave the ganache 10 seconds at a time to slightly warm and make more spreadable.
- This cake can be decorated with chocolate shards and other chocolate decorations. See our
Chocolate Tempering post to find out how to temper your own chocolate