Chocolate Cake

A homemade chocolate cake is a sweet and thoughtful gesture for Valentine's Day. Baking one for your special someone adds a personal touch to the celebration of love.

Whether shared over a candlelit dinner or enjoyed as a surprise treat, a chocolate cake on Valentine's Day is a delicious way to express affection.

But this cake is not reserved only for one day of the year! Moist chocolate cake is always a delightful indulgence for any chocolate lover!

With its deep chocolate flavour, this cake leaves you in a lingering satisfaction after each bite.

Adorned with a velvety layer of whipped chocolate ganache, this classic dessert remains a timeless and comforting delight.

Heat up heavy cream, then pour over chopped dark chocolate and a pinch of salt. Leave for 30 seconds, then stir until fully melted. Place plastic foil on top and leave it at room temperature for and hour, then refrigerate for another hour.

Separate the egg whites from the yolks.

Whip the egg whites with a pinch of salt until soft peaks. Add 30 g of sugar into the egg whites and continue mixing until stiff peaks.

Add 30 g of sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and 25 ml of oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.

With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 15 minutes. Leave them to cool down, then brush them with the rest of the milk.

With a mixer mix chocolate ganache until whipped, then transfer into a piping bag.

Pipe out half of the ganache onto one sponge cake, then place the second sponge cake on top of it and pipe out the rest of the cream.

Print

With ImageWithout Image

Chocolate Cake

Yield: 12

Cook modePrevent screen from turning off

Ingredients

Sponge cakes

• Eggs - 4
• Granulated sugar - 60 g
• Vegetable oil - 25 ml
• Milk - 45 ml + 50 ml
• All purpose flour - 125 g
• Baking powder - 1 teaspoon
• Cocoa powder - 20 g

Chocolate ganache

• Dark chocolate - 300 g
• Heavy cream - 300 ml

Instructions

1. Heat up heavy cream, then pour over chopped dark chocolate and a pinch of salt. Leave for 30 seconds, then stir until fully melted. Place plastic foil on top and leave it at room temperature for and hour, then refrigerate for another hour.
2. Separate the egg whites from the yolks.
3. Whip the egg whites with a pinch of salt until soft peaks. Add 30 g of sugar into the egg whites and continue mixing until stiff peaks.
4. Add 30 g of sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and 25 ml of oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.
5. With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 180°C for 15 minutes. Leave them to cool down, then brush them with the rest of the milk.
6. With a mixer mix chocolate ganache until whipped, then transfer into a piping bag.
7. Pipe out half of the ganache onto one sponge cake, then place the second sponge cake on top of it and pipe out the rest of the cream.