Mmm....Halloween is finally over....we had a great time as the weather was great and I had time to make this delicious devil's chocolate cake with a thick chocolate ganache...yum !!! I had craving for chocolate and what is more appropriate for Halloween than a devil's chocolate cake for everyone in my family....my boy loves to eat chocolate and it is better than all those sweet candies that he is going to get after trick or treating.....I had this recipe for a soft chocolate cake from my sister and I had changed a little bit so that it is not too sweet....I made a thick milk chocolate ganache using milk chocolate chips which are easily available and added some milk instead of cream for a lighter version of chocolate ganache.....
Another great secret to cake texture is to add some cornstarch to plain flour so that it makes the cake softer and smoother.
Delicious Devil's Chocolate Cake
Ingredients:
20 oz all purpose flour
4 oz cornstarch
4 tsps baking powder
1 tsp baking soda
1/2 tsp salt
12 oz Dutch processed cocoa powder
2 eggs
8 oz butter
14 oz sugar
10 fl oz milk
Method :
Preheat the oven to 350F/180C . Grease and lined a round 10 inch spring form pan.
Sift the flour ,cornstarch, cocoa powder, baking powder , baking soda and salt in a bowl and leave aside.
Beat butter till soft and fluffy for about 2 minutes on medium speed. Add the sugar and beat till lightly pale in colour. Then add the eggs one at a time and continue to beat till the mixture is well combined. On the lowest speed , add the flour ,cocoa powder and milk alternately and beat till well blended. Pour the mixture into the spring form pan and bake until the cake springs back when touched or a toothpick inserted in the middle comes out clean but moist about 45-50 minutes.
Take the cake out from the spring form pan after it had cool for about 10 minutes and let it cool on a wire rack.
Milk Chocolate Ganache
Ingredients:
16 oz milk chocolate chips
4 fl oz milk
Method :
Add the milk chocolate chips and milk in a glass bowl and put it in a microwave oven for about 2-3 minutes.
Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight.
To assemble the cake :
Cut the round cake into two layers and sandwich ganache between the 2 layers and spread more ganache on the top and the sides of the cake. Refrigerate the cake or serve immediately.