Carrot and Chocolate Swirl Cake with Ganache
Ingredients
- 4 eggs
- 1/2 cup oil
- 1 1/2 cups sugar
- 2 cups all-purpose flour, sifted
- 3 medium carrots
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- a pinch of baking soda
Ganache
- 2 (95g) bars chocolate, chopped
- 1 (200ml) carton heavy cream
Preparation
Blend the eggs, sugar, oil, and carrots in a blender until smooth
In a bowl, mix the liquid mixture with the sifted flour using a whisk until just combined
Gently fold in the baking powder
Pour more than half of the batter into a greased baking pan
To the remaining batter, add the cocoa powder and 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 comes out clean
Let the cake cool completely in the pan
Ganache
Chop the chocolate into small pieces and place in a glass bowl
Melt the chocolate in the microwave in 30-second intervals, stirring between each interval
Once melted, add the heavy cream and stir until smooth
Pour the ganache over the cooled cake
Tips
Adding a pinch of baking soda to the chocolate batter helps deepen the color of the chocolate
