Imported from Instagram
Moist Chocolate Cake with Syrup and Ganache
A moist cocoa cake soaked with chocolate syrup straight out of the oven and covered with a rich, smooth ganache. The cake is baked in an 18 cm pan before resting in the refrigerator until the ganache has set.
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Ingredients
- 100 g flour
- 25 g unsweetened cocoa powder
- 100 g sugar (for the cake)
- 2 eggs
- 70 g milk
- 70 g butter (melted and cooled slightly for the cake)
- 1 c. à soupe heavy cream or fromage blanc (your choice)
- 5 g baking powder
- salt (1 pinch)
- 80 g water (for the syrup)
- 30 g sugar (for the syrup)
- 8 g unsweetened cocoa powder (for the syrup)
- 270 g chocolate (chopped beforehand; the type is not specified)
- 190 g heavy cream (for the ganache)
- 30 g butter (for the ganache)
Steps
- 1
Preheat the oven to 170 °C. Prepare an 18 cm cake pan.
- 2
Whisk the eggs with the 100 g of sugar intended for the cake until smooth.
- 3
Add the melted, slightly cooled butter and the heavy cream or fromage blanc. Mix.
- 4
Add the milk and mix.
- 5
Sift together the flour, 25 g of cocoa powder, and baking powder. Add them to the mixture along with the pinch of salt, then mix just until the batter is smooth.
- 6
Pour the batter into the 18 cm pan. Bake for approximately 25 to 30 minutes.
- 7
While the cake is baking, place the water, 30 g of sugar, and 8 g of cocoa powder in a small saucepan. Heat over medium heat, stirring until the sugar and cocoa are fully dissolved.
- 8
As soon as the cake comes out of the oven, generously soak the still-hot cake with the syrup.
- 9
Heat the heavy cream until simmering.
- 10
Pour the hot cream over the previously chopped chocolate and let stand for 1 minute.
- 11
Gradually stir until perfectly smooth ganache forms.
- 12
Add the butter and mix until completely incorporated.
- 13
Pour the ganache over the cake.
- 14
Place the cake in the refrigerator until the ganache has set firmly.
Notes
The recipe does not specify the type of chocolate or the time required in the refrigerator for the ganache to set. The provided English text is incomplete for the syrup and ganache; the French instructions provide the details.
Nutrition per serving
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