Moist chocolate cake
Batter:
That is a massive chocolate cake! You can half the ingredients list and make it not as high as the full recipe. I used two or three 24cm diameter baking tins. That depends if you use the full ingredients list or just half of it.
- 3 cups all-purpose flour
- 2 cups caster sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoons salt
- 4 eggs
- 1½ cups whipping cream
- 1½ cups warm water
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate ganache:
- 400g dark chocolate
- ¾ cup whipping cream
- 2 tablespoons sugar
- pinch of salt
Instructions
- Preheat the oven to 180°C and line your baking tins with baking parchment. Whisk together all dry ingredients in a large bowl until all lumps are gone. Using a hand mixer or a stand mixer, add the eggs and then all other liquid ingredients and combine well until smooth.
- Divide batter among the three (or two) pans and bake for around 30 minutes. Test with a toothpick if it comes out clean. Let cool completely.
- For the chocolate ganache place all ingredients in a small pot and let it simmer until the chocolate melts. Take it off the heat and stir until the ganache is shiny and well combined. Let it cool and layer the cake with the ganache. Strawberries taste great with it.
