Best simple chocolate cake with chocolate ganache

בס"ד

 

 

This cake recipe I really enjoy making. It is so simple-to-make and so tasty that in less than an hour, you can enjoy a slice of this perfection - moist chocolate cake topped with dairy or non-dairy chocolate ganache.

 

A few points before we start:
*You can bake in every pan you want. But, be aware that baking time will vary, depending on the pan you're using. If you decided on using a different pan, check if the cake is ready using a toothpick. Poke the cake on several spots, and if the toothpick is clean, the cake is prepared.

*I love baking chocolate cakes at 160C/320F. How come? Well, dark cakes tend to burn quicker in the oven. If you make the cake in a small pan, the baking time will take longer, and the cake will be dry. Baking in, somewhat, low temperature will ensure a moist cake.

*I made this cake in a non-dairy version using coconut cream or dairy using whipping cream.

*You chose the parve non-dairy option and don't like coconut? Wait a sec! I'm not too fond of coconut, but I found that using coconut cream made of 99.9% coconut and no added water with the chocolate gives a wonderful ganache that doesn't have any coconut flavor. So go ahead, try and let me know how it turned out.

*This cake is straightforward - a cake you make using only one bowl. Well, two. One bowl for stirring the ingredients. No mixer or special equipment is needed. And the other bowl is for making the chocolate ganache.

*You can use sprinkles for a colorful look. But if you already used quality materials, it's a shame to decorate it with artificial colors. Serve your family the best of all by using all-natural sprinkles.

 

 

Simple chocolate cake with chocolate ganache/recipe: Con Delight
I made the measurements using universal cups and spoons
Ingredients for 32X24X7 cm/13X10/3 inches pan:
2 cups white all-purpose flour, sifted
2 teaspoon baking powder
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/2 cup canola oil or other vegetable oil
3 L eggs

Ganache:
1 cup whipping cream or 1 cup 17% coconut cream made of 99.9% coconut*
200 gram/7 oz. dark chocolate

Preparation:
1. Preheat oven to 160C/320F, turbo (fan mode).
2.Mix the dry ingredients: flour, baking powder, sugar, and cocoa.
3.Add in the liquid: water, oil, and eggs and mix well.
4.Transfer to a greased pan. If you're using baking paper, no need to grease the pan.
5.Bake in the middle rack of the oven for 40-45 minutes or until a toothpick inserted in various places in the cake comes out clean.
6.Take out of the oven and let the cake cool a bit.
7.Meanwhile, make the chocolate ganache: Put the chocolate in a bowl with the coconut cream or whipping cream and melt in the microwave in 40-second intervals.
8.Mix after each activation, and once the ganache is unified, pour on the cake.
9.You can eat straight away or let the cream set for a couple of hours and then serve.
10.You can keep the cake with the coconut cream outside the fridge. The cake with the whipping cream you can keep outside the fridge on cold days and in the refrigerator on warm days in a closed container. If the weather is sweltering, I recommend putting both versions in the fridge in an air-tight container.
11.The cake keeps well up to 3 days, and maybe more. It didn't live enough so we could check this :-)

*I used 17% coconut cream, but you can also use 24% as long as you use the 99.9% coconut cream without added water.