Today is for chocolate lovers, an ideal chocolate Cake recipe At A Simplified Way For Birthday Celebrations. So, without too much delay passing immediately to the recipe…
I start by heating 250ml of cream semi thick I add them on 10 oz. of chocolate. So I’m not going to stir right now, I’ll wait a bit before mixing. 5-10 minutes, after I mix bends well.
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I’m waiting for it to cool down to room temperature. Then I put it in the fridge until I prepare my cake. So after I take a 8 inches mold, put some oil in it and spread it on the mold inside. I also put on the sides and take a small disk of baking paper, and I do the same on the contours.
For the biscuit: I’ll need 4 eggs – 9 oz. of flour- 100 ml of oil – 4 oz of sugar – 180ml of milk – 1 oz of bitter cocoa (equivalent of 3 large spoon) – one sachet of chemical yeast and 2 sachet of vanilla sugar to the good Liquid.
In a bowl, I put them and I mix with an electric drummer. I add the sugar and I keep beating until the triple volume mixture is bleached.
Now I add the oil and I continue to beat. After I add the two sachets of vanilla sugar, and I put the milk, the bitter cocoa, the flour and I mix it gently.
I put the bag of chemical yeast and I mix delicately, and continue to mix with a spoon of wood until it is well mixed. Next, put your mixture into the mold and sild it into the oven for 35-40 minutes or so, depending on your oven and at about 180 degrees.
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And to prevent the cake from falling out of the oven, I turn it off and left the oven half-opened for 20 minutes, after that, I take out my Cake and I put it on the grill and leave it for airing a little bit.
Once it cools completely, I’ll split it in half. I cut it with a large knife and moisten one of its insides with a little milk or with a syrup. I recommend you to do it with the milk like, so it’ll be less sugar. For people who want to make the biscuit and decrease the sugar.
Then I take out my ganache from the fridge, and beat it with the electric beater to make it a little firmer. After that, I put it in a sleeve pocket.
Lay the whole moistened with milk, thicken the layer as much as you can and equalize the whole surface and then place the other part on top.
How to cover the Cake with the chocolate:
Add 4 oz. of chocolate squares, to 200 cl. of hot liquid cream, mix the whole thing and add some butter and beat again till you get a nice color. And arrange it over the cake, to cover it and to hide all the cracks on the surface of the cake and give it a stunning look.
Now, it’s time for the last part of decoration: for me I used some chips of Chocolate for this Cake. But always decoration is up to you, use the things you like and what’s available in your kitchen. Once you’ve finished the decoration, put it in the fridge for at least 3 hours to allow the chocolate to hold well.
Tip: If you plan to make this cake especially for birthday (as it is really ideal for birthday celebration), I recommend you to make it a night before. Because, you’ll have time to fridge it as many hours as you want. And that’s it follow this direction and enjoy tasting.
- 4 eggs 9 oz. flour
- 4 oz. of sugar
- 100 ml of oil
- 180 ml of milk
- 1 oz. Bitter cocoa a sachet of baking powder
- 2 sachets of vanilla sugar for the ganach
- 10 oz of chocolates
- 25 cl of fresh cream semi-thick
- 1 oz of butter
- 4 oz. chocolate
- 20 cl Cream