♥Moist chocolate cake♥

Moist Chocolate Cake
Portions: 12

Moist Chocolate Cake (Yield: 750g)

Ingredients:

172.5 g All-purpose flour
42.5 g Cocoa powder
5.0 g Baking soda
3.0 g Baking powder
1.5 g Salt
112.5 g Butter (Farmcow), softened
225.0 g Castor sugar
2 nos. Eggs (110g without shells)
5.0 ml Vanilla essence
237.5 ml Water

Procedures:

1. Preheat the convection oven to 310 degrees F. Grease a round cake pan and place a piece of greaseproof paper at the bottom of the pan.
2. Sift together the flour, cocoa powder, soda, baking powder and salt. Set aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in vanilla.
4. Fold in the flour mixture alternately with the water, ending with the flour mixture.
5. Spread the batter evenly in the prepared pan.
6. Bake in a preheated oven for 30 to 35 minutes. Allow to cool completely.
7. Cut the cake into three layers. Assemble the cake with chocolate ganache.

Chocolate Ganache (Yield: 481g)

Ingredients:
190 g Bittersweet chocolate, chopped
280 ml Non-dairy whip cream

Ingredients for the garnish:
50 ml Non-dairy whip cream
48 g Bittersweet chocolate
36 g Cocoa powder

Procedures:

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring to just a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
2. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over the cake.
3. Start at the centre of the cake and let the ganache flow freely to the sides to obtain a smooth surface.
4. To serve, wrap the knife with an aluminium foil before cutting the cake.
5. For garnishing, whip the whip cream until it reaches ‘hard peak’ consistency before piping a duchesse-like cream on each slice of cake.
6. After that, shave some bittersweet chocolate over the duchesse-like whipped cream used for garnishing.
7. Put a folded piece of A4 size paper (10 cm width) over the dessert plate. Sieve cocoa powder on top of the area not covered by the paper over the plate. Then, carefully remove the paper and place the cake slice right at the centre. Ready to be served.