Moist Carrot Cake with Chocolate Swirl
Ingredients
Cake
- 4 eggs
- 1/2 cup oil
- 1 1/2 cups sugar
- 2 cups sifted all-purpose flour
- 3 medium carrots
- 1 tablespoon baking powder
Chocolate swirl
- 3 tablespoons cocoa powder
- a pinch baking soda
Ganache
- 2 (95g) bars chocolate
- 1 (200ml) carton heavy cream
Preparation
Cake
Preheat the oven to 180Β°C (350Β°F).
Prepare a cake pan by greasing and flouring.
Blend eggs, sugar, oil, and carrots in a blender until smooth.
In a large bowl, combine the blended mixture with the sifted flour and mix with a whisk until just combined.
Gently fold in the baking powder.
Pour slightly more than half of the batter into the prepared cake pan.
To the remaining batter, add cocoa powder and baking soda, and mix until smooth.
Pour the chocolate batter over the carrot batter in the pan.
Bake for about 40 minutes, or until a toothpick inserted into 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
Place chopped chocolate in a glass bowl and melt in the microwave in 30-second intervals, stirring between intervals.
Stir in the heavy cream until smooth.
Let the ganache cool until slightly thickened.
Pour the ganache over the cooled cake.
Notes
Adding a pinch of baking soda to the chocolate batter enhances the color, making it darker.
