Chocolate Cake

Makes 6-inch cake

Ingredients

• For the chocolate sponge

  • 150 ml milk

  • 2 tbsp white vinegar

  • 2 tsp instant coffee

  • 2 tsp hot water

  • 2 large eggs

  • 180 gr sugar

  • 80 ml oil, canola, or vegetable

  • 50 gr cocoa powder

  • 150 gr flour

  • Pinch of salt

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

• For chocolate ganache frosting

  • 150 gr heavy cream

  • 150 gr dark or semi-sweet chocolate

  • 30 gr powdered sugar

  • 15 gr butter

• For chocolate ganache glaze

  • 125 gr heavy cream

  • 75 gr dark or semi-sweet chocolate

  • 30 gr corn syrup

  • 15 gr butter

• For decorations

  • 1/2 bar of dark chocolate, shaved

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a 15 cm/6 inch cake tin by buttering the bottom and sides.

2. For the sponge, in a small bowl combine milk and vinegar to make buttermilk. In another bowl, combine coffee with hot water. Set both aside for 5 minutes. Beat butter and sugar in a stand mixer at medium speed for 3 minutes. Add eggs, buttermilk mixture, oil, coffee mixture, and vanilla, mix for 2 minutes. Shift flour, baking powder, and salt. Mix for 30 seconds. Pour batter into the pan and bake for 40-45 minutes. Leave it to cool.

3. For the chocolate ganache buttercream, heat cream in a sauce pan. In the meantime, place chocolate, powdered sugar, and butter into a bowl, and pour cream once it simmers. Let it still for 5 minutes, and mix to combine. Leave it to cool for 30 minutes at room temperature.

4. To assemble the cake, cut the sponge into 3 equal layers with serrated knife. Place the first layer of cake on top of a plate. Top with 2 ice cream scoops of frosting, and spread equally. Top with another layer of cake, and 2 ice cream scoops of frosting. spread. Finally top the cake with the final layer, and frost the whole cake with remaining frosting. Transfer it to the fridge and leave it to cool for 2 hours.

5. For the chocolate ganache glaze, heat cream in a sauce pan. In the meantime, place chocolate, corn syrup, and butter into a bowl, and pour cream once it simmers. Let it still for 5 minutes, and mix to combine. Leave it to cool for 5 minutes at room temperature.

6. To finish the cake, place the cake on top of wired wrack with parchment paper underneath. Pour the glaze from the top and cover the whole cake. Leave it to set for 30 minutes at room temperature. Decorate with chocolate, and enjoy!