Moist Chocolate Cake with Creamcheese and Chocolate Ganache Topping

 

Moist Chocolate Cake Recipe:-

Square pan 20x20

A

1 cup sugar

380g/1 canned evaporated milk 

1 cup oil

1 cup coco powder

B

3 large eggs

C

1 & 1/2 cup flour

1tsp baking soda 

1tsp baking powder

Method:

* Line grease paper slightly taller then pan height that's help to lift up the cake later.  Make sure to line/cover 4 corners of the 20x20cm pan properly so as no leaking for the ganache pouring.  

* In a sauce pan ( do not start fire first ). Put in everything A ingredients, mix well with ballon whisk until you see coco powder has no more clumps. Then on fire in low heat, mix well to combine, sugar has melted and off fire. 

* B in a mixer, beat in low speed (3) for few seconds when it turn foamy off mixer, pour A in to foamy eggs and mix well speed (1) for few seconds.

* Add in C sifted ( flour+bp+bs ) into B. speed (1) mix to combine only do not over mix.

* Sift batter into baking pan.  

* Bake at 170c 80 mins. 

* leave cake inside the pan to cool.

Cream Cheese Topping:-

300g cream cheese 

1cup Topping cream

10g gelatin + 3tbsp cold water

3tbsp condensed milk 

30g powder sugar

* bloom gelatine set to chill before use.

* Beat Creamcheese and sugar + condensed milk until well combined, add in Topping cream mix well and pour gelatine that has already melted.

* Transfer Creamcheese into piping bag, pipe on the cake, use a scrapper to even the cheese level. You do not have to use all Creamcheese if is too much. 

* I used only half the creamcheese. 

Dark Chocolate Ganache :-

300g dark chocolate 

1cup Topping cream

5g gelatine + 2tbsp water

* blooms gelatine set aside to chill before use. 

* Heat cream and pour into chopped chocolate, mix well, add in melted gelatine mix well and set aside until its no longer warm. 

* Pour ganache on the creamcheese. Poke bubbles with toothpick. Let it set in fridge for 2 hours or over night before cut.

* Heat the knife before cut and clean knife after every slice.