You know the pure chocolate cake’s that we get at pâtisseries? This cake is like that but only better since its homemade.
The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.
Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.
Now hop along and bake this 🙂
Recipe Adapted from: The Purple Foodie
For the cake:
- 250 gms flour
- 60 gms cornflour (Makes the cake lighter)
- 100 gms good-quality cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt (skip adding the salt if using a salted butter like Amul)
- 250 gms yogurt
- 60 gms water
- 1 tsp pure vanilla extract
- 230 gms unsalted butter
- 550 gms granulated sugar which is ground to a fine powder
- 5 eggs
- 100 gms dark chocolate melted on a bain-marie
For the ganache:
- 400 ml heavy cream (I used Amul 25% fat)
- 800 gms dark chocolate chopped into little pieces
- 30 gms butter
For the cake:
- Preheat oven to 170ºC.
- Grease and line two 9″ square cake pans with parchment paper.
- Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
- Whisk together the yogurt, vanilla and water in another bowl.
- In a large bowl, beat the butter and sugar together.
- Next, beat in one egg at a time.
- After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
- Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
- Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
- Let it cool completely on a cooling rack.
For the ganache (Can be prepared a day before):
- Put chopped chocolate pieces in a big bowl.
- In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
- Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
- Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
- Cover with a cling wrap and put it in the refrigerator to thicken up.
- Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
- Separate this cream into four equal parts with a knife in the same container.
- Split each cake into two parts with a serrated knife.
- Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
- Repeat this for every layer of cake.
- Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.
Prior to serving , let the cake sit at room temperature for an hour or so.