Ingredients:
For the Cake:
- 100g cake flour
- 20g cocoa powder
- 1/4tsp baking soda
- 1/4tsp salt
- 5 egg white
- 100g granulated sugar
- 45 g milk
- 1 tsp vanilla extract
- 5 egg yolks
- 50 g granulated sugar
- 50 g vegetable oil
- For the Whipped Cream Filling
- 400 g heavy whipping cream
- 60 g powdered sugar
- A pinch of Salt
- 5 g cocoa powder
- 1/2 tsp vanilla extract
- For the Choclate Ganache:
- 135 g hot heavy whipping cream
- 150 g semi-sweet chocolate, chopped
- 15 g unsalted butter
instructions:
- Preparing the Cake:
- Preheat the Oven:
- Preheat your oven to 160°C(320°F)
- Grease and line an 8×8 inch(20x20cm) baking pan with parchment paper.
Mix Dry Ingredient:
- In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set side.
Prepare the Egg Whites:
In the large bowl, beat the egg whites until soft peak form. Gradually add the 100g of granulated sugar, continuing to beat until stiff peak form. Set aside.
Prepare the Wet Ingredient:
- In another bowl, whisk together the egg yolks and 50 g of granulated sugar until pale and thick. Add the vegatable oil, milk, and vanilla extract, and whisk until well combined.
Combine Wet and Dry ingredients:
- Gently fold the dry ingredients into the egg yolk mixture until just combine. Be careful not to overmix.
Incorporate Egg Whites:
- Gently fold one-third of the beaten egg whites into the batter to lighten it. Then fold it the remaininig egg whites until fully incorporated and the better is smooth.
Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centered comes out clean. Allow the cake to cool in the pan for 10minutes, then transfer to wire rack to cool completely . Preparing the Whipped Cream.
Filling:
Whip the Cream:
- In a large bowl, beat the 400g of heavy whipping cream with the powdered sugar, a pinch of salt, cocoa powder, and vinilla extract until stiff peaks form.
Preparing the Chocolate Ganache:
Make the Ganache:
- Place the chopped semi-sweet chocolate in a heatproof bowl.
- Pour the hot heavy whipping cream over the chocolate and let it sit for a minute to melt.
- stir until smooth, then add the unsalted butter and continue to stir until the butter is melted and ganache is glossy.
Assembling the Cake:
Assemble the Cake:
- Once the cake is completely cooled, slice it horizontally into two even layers.
- Spread a generous layers of the whipped cream filling over the bottom layers of the cake.
- Place the top layer of the cake over the filling.
Finish with Ganache:
- Pour the chocolate ganache over the top of the assembled cake, spreading it evenly to cover the top and sides.
Chill and Serve:
- Chill the cake in the refigerator for at least 30 minutes to set the ganache.
- slice and serve your delicious chocolate cake!
Enjoy the moist and delectable Gateau au Chocolat that melts in your mouth! Perfect for any occasion, this cake is sure to impress with its rich chocolate flavour and creamy filling.
For more recipes CLICK HERE!
