Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Ingredients Method MOIST CHOCOLATE CAKE 384g flour 600g sugar 192g cocoa powder 15g bicarb soda 7g baking powder 7g salt 4 eggs 375g buttermilk 375g warm water 125 vegetable oil 10g vanilla paste DARK CHOCOLATE GANACHE 500g cream 4250g dark chocolate 175g butter COCOA GLAZE 112g water 200g sugar 64g cocoa powder 13g gelatine leaves 28g 55% dark chocolate MOIST CHOCOLATE CAKE Preheat oven to 170°C fan-assisted or 190°C nonfan-assisted. Line an eight-inch cake tin with spray oil and baking paper and set aside. Combine dry ingredients in the bowl of a stand mixer with the paddle attachment. Mix the wet ingredients in a jug separately, then add to the bowl while the mixer is on. Mix until just combined and there are no dry pockets of flour. Pour the batter into the cake tin and smooth out with a palette knife. Bake for 40-50 minutes or until a skewer comes out clean. Remove cake from the tin, after 5 minutes, onto a wire rack, then cool completely and keep in the fridge until ready to use. DARK CHOCOLATE GANACHE Bring cream to a boil and pour over chocolate. Leave it to melt for 1 minute, then whisk until smooth. Cool slightly, then whisk in softened butter. Pour into a container and set overnight at room temperature. COCOA GLAZE Soak gelatine leaves one at a time in ice-cold water. Bring water, sugar, and cream to a boil. Add in cocoa powder and whisk while boiling for two minutes. Remove from the heat, add dark chocolate, then whisk until combined and cool slightly. Remove the softened gelatine from the water and squeeze the excess water out, then add to the cooled glaze mixture and whisk until melted. Store in a heatproof container until cool to touch and set overnight in the fridge. When ready to use, melt the glaze in the microwave until smooth and warm to the touch. TO ASSEMBLE Take the cooled cake out of the fridge, trim the top off and slice into three even pieces. Place one cake circle on the cake board and stick down with a little ganache to stop it from sliding around. Using a piping bag, pipe a layer of ganache across the entire surface of the cake circle and smooth with a palette knife. Place the next cake circle on top and repeat until the last cake circle is on top. Cover the cake completely with a thin layer of ganache to stick all the crumbs in and set it in the fridge. When the ganache is hard, remove it from the fridge, cover the outside of the cake with ganache, smooth the sides and top with a palette knife. Put the cake back in the fridge to set the ganache, then warm the glaze and spread a little over the top of the cake, allowing the glaze to drip down the sides. Return it to the fridge to set it. TO SERVE Remove from the fridge at least 30 minutes before serving, and slice with a hot knife, making sure to clean the knife in between each slice. Moist Chocolate Cake With Chocolate Ganache
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