How-To

Ingredients:

• 2 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup sugar-free vanilla cream.
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs (large) at room temperature.
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract.
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup semi- sweet chocolate chips.
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter.

Instructions:

Preheat and Preparation:

Preheat the oven at 350 o C (175 o C). Prepare grease and flour Two 9-inch round cake pans; sprinkle and grease the sides as well as cake pan.

Add Dry Ingredients:

In a large mixing bowl, sift together all purposely flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. Sifting is to guarantee a lump free batter.

Combine the Wet Ingredients:

Whisk together in another bowl the eggs, the milk, the vegetable oil and the vanilla extract until they are well mixed. This is a wet paste which will provide moisture and richness to the cake.

Batter:

Wet ingredients are poured into the dry ingredients and mix until combined. Do not keep on mixing when it becomes too thick because it may interfere with the texture of the cake. At this point, the batter might appear thick.

Add boiling water into the bowl/pan:

Add the boiling water to the batter, slowly mixing as you do. The hot water then aids in the expansion of the cocoa powder, making the taste of chocolate extremely rich and giving the chocolate a creamy and smooth texture.

Achieve Consistency:

This will result in a thin batter, but it is what helps this cake to be incredibly moist. Split the dough into equal portions in ready pans.

To Bake:

Bake pans in the already heated oven and bake between 30 and 35 minutes or until the toothpick put at the centre of the cakes pulls out clean. It should have sides that are pulling away with the edges of the pan that is to show that it is a well baked cake.

Cooling Process:

It takes approximately 10 minutes to cool the cakes in the pans after which they should be transferred into a wire rack to cool completely. This is to be done to make sure that the cakes are allowed to set in time and can be frosted.

Chocolate ganache:

Place on the small saucepan the heavy cream until it is slightly simmering. Add the hot cream to the chocolate chips and pour into a heatproof bowl. Allow it to rest after one minute and stir until all the chocolate is melted. Add the butter and keep stirring until it becomes smooth and glossy.

Frost and Decorate:

After the cakes are thoroughly cool, all over the top of one of the cake layers smear a layer of the chocolate ganache on top. Put the second layer on top and pour the rest of the ganache on the cake. Let the ganache cool down slightly and then cut and serve.

Savor the Luxury:

Take a nice big slice of this ideal chocolate cake and enjoy each bit of it. This cake is a dream cake of a chocolate lover to be eaten with a scoop of vanilla ice cream or dollop of whipped cream.

Conclusion:

The making of the ideal chocolate cake is a love affair and the payoff is a celestial pastry that is sensual. Starting with the wet crumb to the thick ganache, each component of this recipe will give the debauched impression. Share this masterpiece with your, or make it your moment of pure indulgence – as a wonderful chocolate cake is more than a dessert it is a cry of all that is good and happy.