Carrot Cake Swirled with Chocolate
Ingredients
Cake
- 4 eggs
- 1/2 cup oil
- 1 1/2 cups sugar
- 2 cups sifted all-purpose flour
- 3 medium carrots
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- a pinch of baking soda
Ganache
- 190g chocolate, chopped
- 200ml heavy cream
Preparation
Blend eggs, sugar, oil, and carrots in a blender until smooth
In a bowl, mix the blended liquid with sifted flour using a whisk until just combined
Gently fold in the baking powder
Pour more than half of the batter into a prepared baking pan
To the remaining batter, add cocoa powder and a pinch of baking soda, and mix until smooth
Pour the chocolate batter over the carrot batter in the pan
Bake in a preheated oven at 180Β°C (350Β°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Ganache
Chop the chocolate and place in a heatproof bowl
Melt the chocolate in the microwave in 30-second intervals, stirring between each interval
Stir in the heavy cream until smooth
Pour the ganache over the cooled cake
Tips
Adding a pinch of baking soda to the chocolate batter deepens the color
