Chokoladekage (Chocolate Cake)
For this one, we're taking you back to an absolute classic. This chocolate cake is moist, fluffy, and very chocolatey - top it with a rich and decadent ganache and it's the perfect dessert!
Ingredients
CAKE
- 2 large eggs (room temperature)
- 200 grams (1 cup) granulated sugar
- 1 tsp vanilla extract
- 120 ml (1/2 cup) vegetable oil
- 60 ml (1/4 cup) coffee or espresso (you can also dissolve 1 tsp instant coffee in 60 ml water)
- 120 grams (1 cup) all purpose flour
- 80 grams (1 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 60 ml (1/4 cup) milk
GANACHE
- 113 grams (a little over 1 bar) chocolate
- 120 ml (1/2 cup) heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare a loaf tin by buttering the bottom and sides and lining the bottom with parchment paper. We used a 9 inch round tin, but you can use a square or rectangular pan instead! Please note that if you use a larger tin, you may want to 1.5x the recipe so it is not too flat of a cake!
- Add eggs and sugar to the bowl of a stand mixer or a mixing bowl. Beat eggs and granulated sugar together until light in color and doubled or tripled in size. Use a stand mixer with a whisk attachment, or an electric hand mixer – it will be really difficult to whisk by hand, but it can be done!
- Add in vanilla extract and mix to combine.
- Combine the dry ingredients in a bowl: flour, cocoa powder, baking powder, and salt.
- Combine coffee, milk, and oil in a separate bowl or container.
- Alternate mixing in the dry and wet ingredients to the batter, adding in half the ingredients each time. Be sure to sift in the dry ingredients to avoid lumps. Mix on low speed between additions.
- Once the batter is combined, pour into the baking tin.
- Bake for 20-25 minutes, until a knife inserted in the center comes out clean. It can be hard to tell whether a chocolate cake is done, but try not to overbake or the cake may be dry!
- While the cake is cooling, heat up cream on the stove until just below simmering. Add chocolate to a heatproof bowl on the side. Pour over the warm cream and add a pinch of salt. Let this mixture sit for a few minutes, then stir until all the chocolate has melted and you have a glossy mixture.
- Cool down the ganache in the fridge until it reaches a thicker consistency for decorating the cake. Make sure the cake is cool as well before topping with ganache.
- We like to decorate ours with a spoon and create swirling patterns! Enjoy!
