Carrot Cake Swirled with Chocolate
Ingredients
- 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 (such as Nescau)
- a pinch of baking soda
Ganache
- 2 bars (95g each) chocolate, chopped
- 1 (200ml) carton heavy cream
Preparation
Blend the eggs, sugar, oil, and carrots in a blender
In a bowl, mix the liquid with the sifted flour using a whisk
Add the baking powder
Pour more than half of the batter into the pan
To the remaining batter, add the cocoa powder and baking soda, mix, and pour over the carrot batter
Bake in a preheated oven at 180 degrees Celsius for approximately 40 minutes, or until a toothpick inserted comes out clean
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
Add the heavy cream and mix
Pour the ganache over the cooled cake
