An easy all-chocolate cake! A cake made entirely of chocolate! Chocolate from the outside all the way to the “heart”!
Chocolate sponge cake, soaked with chocolate syrup and velvety chocolate ganache.
No mixer, no effort!
I think I’ve convinced you!
Now that the temperature is starting to drop, the craving for rich chocolate is rising!
The recipe for this chocolate cake is a very simple one, both for the cake and for the ganache.
It is a basic chocolate cake recipe, a classic syrup enriched with chocolate, and the familiar and beloved ganache recipe.
This chocolate cake is ideal as a treat, as a birthday cake, or for a festive table.
Ingredients
- 30 g cocoa powder
- 180 g self-rising flour
- 120 g sugar
- 220 ml fresh milk
- 150 ml sunflower oil
- 2 eggs
- 1 vanilla packet
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp white vinegar
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Ingredients for the Chocolate Syrup
- 120 g sugar
- 120 ml water
- 2 tbsp unsweetened cocoa powder
- 60 g couverture chocolate
- 1 shot of cognac
Ingredients for the Ganache
- 200 g couverture chocolate, in pieces
- 200 ml full-fat cream
- 1 tsp cow’s butter
- 1 tbsp mild-flavored honey
Instructions
In a large bowl, add the flour, baking powder, salt, and vanilla.
Mix well with a whisk.
Add the sugar and cocoa. Mix again with the whisk until the lumps dissolve.
Then add the eggs, sunflower oil, vinegar, and milk.
Mix very well until the batter is smooth.
Butter a round cake pan 20 cm in diameter very well. Dust it with a little cocoa as well.
Pour the cake batter into the pan.
Bake in a preheated oven at 180°C, with fan, for 35 to 40 minutes.
To make sure the cake is properly baked, after 35 minutes insert a knife into the center of the cake. If it comes out clean, then the cake is baked and ready. Otherwise, let it bake for a few more minutes.
While the cake is baking, prepare the chocolate syrup.
In a small saucepan, add the sugar, water, chocolate, and cocoa.
Over low heat, stir all the ingredients slowly so they melt and become a syrup. We do not want the syrup to boil, only to heat well so that the chocolate and sugar melt.
Remove the syrup from the heat and add the cognac.
Take the cake out of the oven, let it stand for 10 minutes, unmold it, and let it cool.
Prepare the ganache.
In a small saucepan, heat the cream well.
Pour it over the pieces of couverture chocolate. Let it stand for one minute.
Stir very well with a spatula until the couverture chocolate melts completely and you have a smooth mixture.
Add the butter and the honey.
Stir until the mixture is fully combined.
Let the ganache cool completely and rest for at least 3 hours until it becomes slightly firm. We want it to have the texture of chocolate spread.
If we do not have time to wait, as soon as the ganache cools, put it in the refrigerator for half an hour.
Cut the cake into 2 layers with a knife.
If the cake has domed in the center while baking, remove that part so that it is level.
Soak both cake layers with the syrup.
Place one layer on a serving platter and add half of the ganache. Spread it with a spatula.
Place the other cake layer on top.
Spread the remaining ganache.
The cake is ready to serve.
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