Chocolate cake

Jun 02, 2021
Torta al cioccolato

INGREDIENTS (Base)

  • 150 g of flour
  • 25 g of bitter cocoa powder
  • 130 g sugar
  • 3 eggs
  • 80 ml of rice oil (or corn oil)
  • 50 ml of milk
  • 12 g of yeast
  • 1 teaspoon vanilla extract
  • A pinch of salt

    INGREDIENTS (Chocolate Ganache)
    200 g of fresh cream
  • 150 g dark chocolate
  • 50g milk chocolate
  • 10 g of butter

PROCEDURE

  • Beat the eggs with the sugar and a pinch of salt using an electric whisk or a stand mixer with a whisk attachment. You should obtain a fluffy and light mixture.
  • Add the oil, milk, vanilla, continuing to whisk, and finally the sifted flour with the yeast and cocoa.
  • Pour the mixture into the mold greased with release spray (or other).
  • Cook in a preheated oven at 170° for about 20/25 minutes (always do the toothpick test).
  • Let it cool and unmold.
  • Prepare the ganache: break the chocolates into pieces. Heat the cream and butter. Add the chopped chocolate and mix well without incorporating air that would form bubbles, then use a spatula and not the whisk.
  • Pour the warmed ganache into the cavity of the cake. Let it cool to room temperature (if the temperatures are high you can put it in the refrigerator).
  • I decorated with dog rose flowers from my garden. You can use edible flowers or colored or chocolate sugar.
  • Or as in the last photo use a stencil and sprinkle with cocoa.

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