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.
