Description
A special chocolate treat to celebrate a special event.
Ingredients
Scale
- 1 cup + 1 tablespoon unsalted butter (250 gr.) + extra to grease
- 7 ounces (200 gr.) dark chocolate
- 1 tablespoon espresso powder
- 0.4 cup (100 ml.) whole milk
- 1 ¾ cup cake flour, (250 gr.) + extra for the tin
- 2 teaspoons baking powder
- 3 scant tablespoons (40 gr.) cocoa powder
- 1 ¼ cup (250 gr.) granulated sugar
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 0.8 cup (200 ml.) sour cream
- For the ganache
- 0.8 cup (150 gr.) dark chocolate
- 0.8 cup (150 gr.) milk chocolate
- 1 generous cup (250 ml.) heavy cream
- 5 tablespoons (70 gr.) unsalted butter
Instructions
- Preheat oven to 320 F.
- Grease and flour a 9 inches spring form pan and set aside.
- Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of barely simmering water, until smooth. Remove from heat and set aside.
- Sift the flour, baking powder, cocoa into a bowl, then add the granulated sugar. Fold into the chocolate mixture, along with the eggs, vanilla extract and sour cream.
- Pour into the prepared cake pan and bake for 1 hour to 1 hour 10 minutes, no more.
- The cake is ready when a skewer inserted into the centre comes out with some mpoist crumbs, but not any raw cake batter. Set aside to cool completely into the pan.
- To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water.
- Set aside to cool at room temperature for 30 minutes and let harden into the fridge for at least 6 hours.
- Remove the ganache from the fridge, stir to soften a bit, remove the cake from the pan and spead evenly all over with the ganache, swirling it into attractive patterns and serve.
Notes
(I suggested the cake serves 14-16, because it is a rich and satisfying cake and a small slice is enough, but it depends on the greedyness of the guests. Anyway, it is right for a minimum of 8 to a maximum of 16 servings).
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins