Decadent Filipino-Style Chocolate Cake with Ganache

Steps

Cake Instructions

1. 1

   Preheat your oven to 320°F (160 °C) (160°C (325 °F)).

2. 2

   In a large mixing bowl, sift together all of the dry ingredients: 1 ¾ cups flour, ¾ cup cocoa powder, 1 ¼ cup sugar, 1 tsp salt, 2 tsp baking soda, and 1/2 tsp instant coffee.

3. 3

   In a separate bowl, combine all of the wet ingredients: 2 tbsp white vinegar, 1 cup oil, 1 cup sour cream, 1 tsp vanilla, 200 ml water, and 2 eggs. Whisk until well combined.

4. 4

   Pour the wet ingredients into the bowl with the dry ingredients. Mix well until a smooth batter is formed.

5. 5

   Line two 9-inch round baking pans with parchment paper.

6. 6

   Pour the batter into the two lined baking pans in equal parts.

7. 7

   Bake for 27-28 minutes. The cakes are done when a toothpick inserted into the center comes out with just a few wet crumbs.

   Start 27-minute timer
8. 8

   Remove the pans from the oven and let the cakes cool completely.

Ganache Instructions

9. 9

   While the cake is cooling, prepare the ganache. In a saucepan over medium-low heat, combine 2 tbsp butter, ½ cup cocoa powder, 2 cans of media crema, and 1 can of condensed milk.

10. 10

    Stir the ganache mixture constantly with a spatula until it becomes thick and stable. Set aside to cool slightly.

Assembling the 2-layer cake

11. 11

    Once the cakes are completely cool, trim the tops by cutting off the dome to create flat layers.

12. 12

    Place the first cake layer on a serving plate. Spread ¾ cup of the prepared ganache evenly over the top using an angled spatula to create the filling.

13. 13

    Place the second trimmed cake layer on top, facing down (flat side up).

14. 14

    Spread the remaining ganache frosting evenly over the top and around the sides of the cake.