Mocha Chocolate Cake with Ganache
Ingredients
- 5 small eggs or 4 large eggs
- 3 cups flour
- 1/2 cup milk
- 1/2 cup hot water
- 4 tablespoons cocoa powder
- 2 tablespoons instant coffee
- 2/3 cup vegetable oil
- 3 teaspoons baking powder
- A little vanilla
- 2 cups sugar
- Salt
Ganache
- 150 grams dark chocolate
- 120 grams heavy cream
- 1 tablespoon milk (optional)
Preparation
Dissolve instant coffee in hot water.
Beat eggs, vanilla, and sugar with a mixer until creamy and ribbon-like.
Add the dissolved coffee, milk, and oil and mix briefly with the mixer.
Mix flour, cocoa powder, salt, and baking powder together and sift three times.
Add the dry mixture to the wet ingredients in three stages, folding with a spatula.
Mix with the mixer on low speed for a few seconds until smooth.
Grease the cake pan with release oil.
Pour the batter into the pan.
Bake in a preheated oven at 180°C for 50-60 minutes, depending on the oven.
Allow the cake to cool and remove from the pan.
Ganache
Melt 150 grams dark chocolate using a double boiler.
Remove from heat and let cool slightly.
Add 120 grams room temperature heavy cream and whisk until smooth.
If not smooth, return to double boiler, add 1 tablespoon milk, and whisk.
Pour the ganache over the cooled cake.
