Whether it’s chocolate or carrots, cheesecake or red velvet, just about everyone appreciates a slice of cake.
In commemoration of Cake Day, celebrated every year on November 26, why not try the ex-student of Capsicum Culinary Studio, Khashifah Ismail’s decadent chocolate cake.
Khashifah runs her own cake making business called Pastry by Hatice (Instagram: @pastry_by_hatice) and caters to all occasions.
Khashifa Ismail Decadent chocolate cake
250 g of soft margarine
1½ cup powdered sugar
4 teaspoons of baking powder
4 tablespoons of cocoa powder
2½ cups all-purpose flour
1 tsp of vanilla extract
400 g dark chocolate, chopped
400 ml whipped cream
2 tablespoons of butter
- Preheat the oven to 180 ° C and place a rack in the center. Line two 20 cm x 20 cm square molds with parchment paper.
- Place the margarine and sugar in a bowl and using a hand mixer with a paddle, beat until light and fluffy.
- Add the eggs, one at a time, and continue beating between each egg.
- Add the vanilla extract and mix until all the ingredients are well combined.
- In a large bowl, sift together the flour, baking powder and cocoa powder and mix well.
- Add the dry ingredients to the wet mixture, stirring slowly until combined and free of lumps.
- Pour half the batter into each cake pan (I always weigh the batter to get the exact amount in each pan) and bake for 35 minutes.
- Insert a cake stick in the middle and if it comes out clean, the cakes are done.
- Let cool for 10 to 15 minutes then unmold.
- Next, prepare sugar syrup by heating half a cup of sugar and half a cup of water until the sugar dissolves.
- Once cool, use a pastry brush to apply the syrup to both cakes as this will keep them moist and allow the chocolate ganache to stick to the cake more effectively.
- For the chocolate ganache, heat the cream just before it starts to boil then remove from the heat and pour it over the crumbled chocolate, stirring all the time so that the chocolate melts.
- Add the butter and mix well so that the ganache is shiny. Let cool overnight.
- To assemble: Cut the cakes in half to have 4 layers. Whip the ganache into a whipped cream, place it in a pastry bag and apply it until it covers the entire cake. Place in the fridge until firm, then slice, serve and eat!
Source: JAG Communications
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