Moist Chocolate Cake Recipe

Name: Moist Chocolate Cake
Prep time: 60 min
Cook time: 26 min
Total time: 86 min
Yield: 8
Cuisine: Korean
Ingredients: 55g Cocoa powder (dark); 120g Hot water; 120g Egg; 3g Vanilla extract; 95g Unsalted butter; 120g Warm milk; 4g Instant coffee powder; 175g Sugar; 175g All-purpose flour; 3g Baking powder; 2g Baking soda; 150g Dark couverture chocolate; 100g Milk couverture chocolate; 220g Heavy cream; 75g Unsalted butter; 30g Starch syrup

by Cooking Tree 2023-05-27

written by Cooking Tree 2023-05-27

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Moist Chocolate Cake.

I made an icing chocolate cake with ganache on a moist chocolate sheet~
I made it a little higher in the style of the chocolate cake from the movie Matilda~

Since the sheet has a lot of moisture, it is moist, so I did not cut the sheet and baked it in 3 parts.
When ganache is cooled, it naturally hardens like cream and is good for icing.

I added a little starch syrup, but if you add starch syrup, the ganache does not harden quickly.
It’s really chocolate chocolate and sweet cake~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Moist Chocolate Cake
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Rating: 5.0/5
( 68 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 26 Minutes 26 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

55g Cocoa powder (dark)
120g Hot water
120g Egg
3g Vanilla extract
95g Unsalted butter
120g Warm milk
4g Instant coffee powder
175g Sugar
175g All-purpose flour
3g Baking powder
2g Baking soda
150g Dark couverture chocolate
100g Milk couverture chocolate
220g Heavy cream
75g Unsalted butter
30g Starch syrup

Instructions

Pour hot water into cocoa powder and mix, then add eggs, vanilla extract and unsalted butter and mix.
Add warm milk and mix, add instant coffee powder and sugar, mix, then sift flour, baking powder, and baking soda and mix.
Divide the dough into 3 molds and bake for 25 minutes in an oven preheated to 170 degrees. After cooling, cut off the top.
Put the dark and milk couverture chocolate and whipped cream in a bowl and heat in the microwave for about 1 minute to melt and mix.
Add unsalted butter and starch syrup, mix until smooth, and cool in the refrigerator for 20 minutes.
Place 1 sheet on the rotating plate, apply hardened ganache, and place another sheet.
After repeating one more time, apply ganache to the entire area, give it a natural shape, and let it harden in the refrigerator for about 30 minutes.

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