Ingredients
Chocolate Ganache:
Instructions
Step 1
Prepare the batter
Step 2
Bake the cake
Step 3
Make the ganache
Step 4
Final touch
Servings
Equipment
A large one for mixing the wet and dry ingredients together.
To ensure a smooth and airy batter, making this cake light and fluffy.
For folding the ingredients gently and scraping down the sides of the bowl.
An 8-inch pan works well for this recipe. *Tip:* Always grease and line the pan for an easy release.
Essential for melting the chocolate and butter smoothly.
Variations
Faq
- Why is my cake dense and not fluffy?
This could be due to overmixing the batter. Mix just until ingredients are combined to avoid overdeveloping the gluten in the flour.
- How do I know my cake is done?
Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, it’s done. Every oven is different, so start checking at the 35-minute mark.
- Can I use a different oil instead of vegetable oil?
Yes! You can substitute any neutral oil like canola or even melted coconut oil for a slightly different flavor profile.
- How to achieve a smooth ganache?
Ensure you melt the chocolate and butter slowly. If using a microwave, do it in short intervals and stir frequently. Alternatively, use a double boiler for a more controlled heat.
- Can I add nuts or other mix-ins to the batter?
Absolutely! Feel free to fold in nuts, chocolate chips, or even dried fruit into the batter for added texture and flavor. Just be mindful not to overmix.
- Can I prepare the ganache ahead of time?
Sure! You can make the ganache in advance and store it in the fridge. Just reheat gently before pouring it over the cake for a smooth finish.