I suppose most you who like baking have an all time favorite chocolate cake recipe and here is mine. I have made this cake a thousand time, changing a little something here and there, omitting the creme de cacao or substituting the dark chocolate for milk chocolate but no matter what I do this chocolate cake is always a hit. It is the kind of safe choice dessert for dinner parties in my house as I honestly don’t remember any of my friends ever leaving a bite behind.
You can of course use chocolate chips for the ganache, but I personally prefer these big 300g chocolate bars such as Lindt or even Milka.
1/2 cup corn oil (or butter) 100ml oil or 7 Tbs
1 cup sugar
2 cups chocolate syrup 500ml
5 regular eggs, at room temperature
2 tsp vanilla
1Tbs Crème de cacao
1 all purpose flour
For chocolate ganache:
200g dark chocolate (or milk chocolate)
1/2 cup whipping cream
Preheat oven to 170C.
Brush with oil and flour well an 8-inch spring fold cake pan. Cover its bottom with parchment paper and set aside.
Make the batter: Beat the eggs and sugar until pale, add the oil, vanilla, liquor and chocolate syrup gradually. Add the flour and beat for a few seconds until just combined, don’t overbeat.
Bake: Pour the chocolate batter into the spring fold pan and bake in medium position for about 35-40 minutes or until just set in the middle. Don’t overbake, the center of the cake should be gooey. Let it cool completely before unmoulding.
Make the chocolate ganache: Chop the chocolate using a food processor or a knife. Combine the whipping cream and the chopped chocolate in a small nonstick pot and melt it over gentle heat stirring constantly. If you don’t have a good nonstick pot use a double boiler to melt the chocolate.
Glaze: Remove the spring fold and place the cake upside down on a rack (or directly on a serving plate). Carefully remove the bottom of the cake pan and peal off the parchment paper. Pour the chocolate ganache over the cake and spread with a spatula.
Decorate and serve.
Make it ahead: This cake can be made up to 3 days in advance. Let it cool completely in the cake pan, then wrap it tight with cling film and refrigerate. An hour of two before your guests arrive glaze the cake and keep in a cool room until you are ready to serve.
Wine Suggestions: Port, Malaga, Maury.