Chocolate Cake with Ganache
The perfect chocolate cake that I made for the first time for my sister-in-law's birthday. Tastes like it came right from a bakery and it needed it's own recipe post so that it can be made many many more times over the years, birthdays and celebrations.
Preparing the cake:
Ingredients
- 1 cup spelt flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 2 eggs
- ⅔ cup whole milk
- 1/2 cup melted butter
- 1 ½ tsp vanilla extract
- ½ cup hot water or hot milk (or hot coffee for deeper flavor)
- Preheat the oven to 175°C (350°F).
- Mix butter and sugar together. Add the eggs and vanilla and whisk well.
- Add cocoa powder and mix again until smooth.
- Mix in the flour, baking soda, baking powder, salt, alternating with the milk and hot water, hot milk or hot coffee.
- Bake in the middle of the oven for 28-32 minutes until a toothpick inserted in the middle comes out clean.
- Let cool and remove from the mold.
Preparing the ganache:
Ingredients
- 100g dark chocolate
- 75ml coconut cream or cream
Instructions
- In a small pot, heat up coconut cream or cream until very hot but not boiling.
- Meanwhile, chop your chocolate finely and add to a metal bowl.
- Pour the coconut cream or cream over the chocolate, let sit for a minute, and mix to incorporate everything together.
- Let the ganache sit on the counter to cool (10-15 minutes) before chilling.
- Stir everything 5 minutes to keep it smooth.
- Place the bowl in the fridge and keep mixing every 5 minutes to reach the desired texture.
Putting the cake together with the ganache:
- When your cake is cold or cooled completely, if you notice that your ganache is too thick, heat up some more coconut cream or cream and incorporate it into the ganache to make it the desired texture.
- Spread the ganache on the cake, on the sides of the cake as well if desires. Place the whole cake in the fridge to make the ganache set, and enjoy!