Chocolate cake with Ganache

on


Very simple biscuit cake, convenient because it does not take away a lot of eggs. And time also goes a little. Inside it is damp, does not require impregnation, unless you want to make some special impregnation, for example, on a liqueur or cognac basis. Then the cake should be baked to «dry skewers», when the wooden needle stuck in the cake, it leaves completely dry, let the biscuit cool and has already cooled any impregnated impregnation.
For the cake:
  • 300 g of flour
  • 100 g of cocoa powder
  • 55 g chocolate
  • 70 ml of melted butter, can be mixed, creamy with vegetable
  • 1 tbsp. Sahara
  • 1 egg
  • 1 tsp. vanilla extract
  • 200 ml of espresso
  • 200 ml of sour cream or kefir
  • 1 tbsp. l. baking powder
  • 3/4 tsp. salt
For ganache:
  • 80 ml of creamy cream
  • 100 g of chocolate
Prepare the Cake Batter:
  1. In a small saucepan, bring water to a boil. Place a heatproof bowl over the saucepan and add the 55 grams of chocolate. Stir constantly until the chocolate is melted. Set aside to cool slightly.
    • In a mixing bowl, beat the butter and sugar together until smooth and creamy.
    • Add the egg, melted chocolate, and vanilla extract to the butter-sugar mixture. Whisk again until well combined.
    • In a separate bowl, sift together the dry ingredients: flour, cocoa powder, baking soda, and salt.
    • Gradually add half of the dry ingredients to the egg-and-oil mixture, mixing well.
    • Add half of the hot coffee and half of the sour cream (or kefir) to the batter and mix until smooth.
    • Add the remaining dry ingredients, coffee, and sour cream (or kefir) to the batter and beat until smooth.
  2. Bake the Cake:
    • Preheat the oven to the specified temperature.
    • Pour the cake batter into a prepared cake pan. If the pan is not silicone, grease and flour it before pouring the batter.
    • Bake the cake in the bottom of the oven for about 45 minutes, or until a toothpick inserted into the center comes out slightly damp.
    • Once baked, allow the cake to cool in the turned-off oven for 10 minutes. Then, remove it from the oven and let it cool completely.
  3. Prepare the Ganache:
    • In a small saucepan, bring the heavy cream to a boil.
    • Remove the saucepan from the heat and add half of the chocolate pieces to the cream. Stir until the chocolate is completely melted, about 5 minutes.
    • Let the ganache mixture thicken for an additional 5 minutes.
  4. Assemble the Cake:
    • Pour the ganache over the completely cooled cake.
    • Optionally, decorate the top of the cake with chocolate chips, almond petals, or other confectionery decorations.
    • Allow the ganache to set for at least 30 minutes before serving.
This chocolate cake with ganache is sure to delight any chocolate lover with its rich flavor and creamy topping. Enjoy!