Easy, Moist, Rich, Amazing Chocolate Cake

Please just make this cake – it’s easy to make and lip-smackingly delicious.

See original recipe here

I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol

Makes: 8 inch round cake

What you need:

8 inch round pan
125 g Plain flour
30 g Cornflour
40 g Cocoa powder
1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
125 g Full fat yoghurt
30 g Water
115 g Unsalted butter, at room temperature
275 g Sugar
2 Eggs

For the ganache:

300 g Dark chocolate
300 g Double cream
30 g Unsalted butter, cut into small cubes

How to put this together:

Preheat oven to 170 C
Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
Sift them again
In a small bowl, mix together yoghurt + water
Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
Add one egg at a time, beating well between addition. Scrape down the sides of the bowl if required.
Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
Pour mixture in baking pan.
Bake for 40-50 mins – until a clean skewer inserted comes out clean.
Let cool completely in the baking pan

To make the ganache:

In a glass bowl, break dark chocolate into small pieces
In a pot, bring double cream to a boil. Take off heat.
Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
Add in butter cubes, and stir until melted and well incorporated.
Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with

To assemble:

Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
Place the bottom half of the cake on a serving plate
Pour a layer of ganache on the cake
Place the top half of the cake on top
Cover the outside of the cake with remaining ganache
Serve at room temperature