Description
A refined, small-batch chocolate cake featuring a unique blender method for a perfectly emulsified, moist crumb. Enriched with evaporated milk and topped with a luscious chocolate ganache, this dessert offers professional-grade texture and deep cocoa flavor for any celebration.
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup evaporated milk
- 4 tablespoons cocoa powder
- 1 teaspoon instant coffee (optional)
- Pinch of cinnamon and cardamom (optional)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 200g heavy cream
- 200g chocolate, chopped
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan, dusting it lightly with cocoa powder.
- In a blender, combine the sugar, oil, evaporated milk, cocoa powder, and optional spices; blend until smooth and the sugar is dissolved.
- Set aside 3/4 cup of this chocolate liquid to use as a syrup or glaze base.
- Add the eggs and vanilla to the remaining mixture in the blender and blend for 2 to 3 minutes until lightened and aerated.
- Transfer the mixture to a large bowl and gently fold in the sifted flour and baking powder with a spatula until just combined.
- Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a skewer comes out clean.
- Let the cake rest in the pan for 10 minutes before cooling completely on a wire rack.
- Prepare the ganache by heating heavy cream until simmering, pouring it over the chopped chocolate, and whisking until glossy before coating the cake.
Notes
To ensure a perfectly level cake, avoid over-mixing the batter once the flour is added, as this can cause the cake to toughen or sink. For the glossiest ganache finish, ensure the chocolate is finely chopped before adding the hot cream and stir slowly from the center outward to avoid creating air bubbles.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired