Cocoa Cake with Semi-Sweet Ganache
Chocolate cake is one of the world's most beloved desserts. Some make it with brigadeiro to give it that Brazilian touch, but here the filling is a little different.
Add <quantity>400<unit>g</unit></quantity> heavy cream to a saucepan over medium-high heat and bring it to a boil
Pour the hot heavy cream into a bowl with <quantity>400<unit>g</unit></quantity> of semi-sweet chocolate chips and <quantity>400<unit>g</unit></quantity> of milk chocolate chips. Stir until it starts to melt
Add a pinch of salt and blend with a hand blender until smooth
Evenly spread the mixture on a tray
Cover with cling film, pressing it against the surface
Let it rest at room temperature for at least 12h to set. The semi-sweet ganache is ready
Preheat the oven to <temperature>150<unit>°C</unit></temperature>
Cut <quantity>3</quantity> parchment paper discs to fit a round <quantity>20<unit>cm</unit></quantity> baking pan
Grease the pans with oil and place the paper discs on the bottom
Add <quantity>450<unit>g</unit></quantity> of sugar to a large bowl
Add <quantity>2</quantity> eggs and whisk thoroughly to combine and become slightly more liquid
Add <quantity>120<unit>g</unit></quantity> of vegetable oil and whisk to combine
Add <quantity>290<unit>g</unit></quantity> of all-purpose flour and <quantity>90<unit>g</unit></quantity> of cocoa powder
Add <quantity>6<unit>g</unit></quantity> of baking powder and <quantity>6<unit>g</unit></quantity> of baking soda
Add <quantity>2<unit>g</unit></quantity> of salt and mix just to slightly combine the ingredients
Add <quantity>295<unit>g</unit></quantity> of milk in batches. Whisk well after each addition, until everything is smooth
Add <quantity>295<unit>g</unit></quantity> of strong filtered coffee in batches. Whisk well after each addition, until everything is combined
Divide the batter into the pans
Bake for 35-40m until a cake tester comes out clean and the cake is golden. Let it cool down at room temperature
Run a knife around the pan edges to unmold the cake and remove the parchment paper. The cocoa cake & coffee is ready
Trim the tops of the cakes to even the heights
Place one cake on a serving dish, evenly spread ⅓ of the Semi-Sweet Ganache and cover with another cake, slightly pressing it. Repeat with another layer of ⅓ of ganache and the remaining cake
Add the remaining ganache over the cake and spread with an offset spatula, beginning on the top, to form an even and thick layer. Position the spatula perpendicular to the side and rotate the cake to achieve a smooth finish
The cocoa cake with semi-sweet ganache is ready. Enjoy!!!
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