Sunday, December 8, 2013

Chocolate Drizzle Cake

It's about time I get back to posting regularly. This is attempt #1. 

Since my husband started cooking almost daily with me, I have found less of a need to share.

This does not suit food blogging. The purpose is to share, Sarah. So here we go. We've got chocolate cake. It's good. It's airy. It feels like it has no calories in it. It does. Many calories. And pockets of chocolate. Pray for your hips. 
Chocolate Drizzle Cake
You'll need: 
200 grams of unsalted butter, softened
200 grams of caster sugar
80 grams of melted milk chocolate
1 tablespoon of milk
140 grams of all-purpose flour
60 grams of cocoa powder
2 teaspoons of baking powder
4 large eggs, separated
A pinch of salt
2 drops of vinegar
Begin by preheating your oven to 180 degrees Celsius.
Grease a 20 cm round baking tin and line it with baking paper. 
Sift the flour, baking powder and cocoa together and set aside. 
In a large bowl, cream your butter and sugar together until light and fluffy using a stand mixer or electric beater. 
Add the egg yolks and milk and mix until combined.
Mix in the combined dry ingredients then the melted chocolate. 
Whip your egg whites in a sepatate bowl with a pinch of salt.*
Start whisking the egg whites on low speed at first to get smaller and more stable bubbles in your foam. 
Add the vinegar and continue to beat the egg whites continuously until you get stiff peaks. 
Fold the egg whites into the cake mixture carefully. Don't fold too much or you'll end up with a deflated batter. 
Pour your cake batter into the baking tin and bake for 30-40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool then remove from the baking tin.

*Make sure your egg whites are at room temperature. Make sure your bowl and utensils are clean and oil-free. 

For the ganache:
1 cup of heavy cream
1 ½ cup of chocolate chips

To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a boil. Remove from heat and pour in the chocolate chips. Stir until completely combined and glossy. Allow the ganache to cool before pouring over cake.

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