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350F, 9x9 pan lined with parchment paper
1) 160g all-purpose flour
1) 233g granulated sugar
1) 45g natural unsweetened cocoa powder
1) 1½ tsp. (7g) baking soda
1) ½+⅛ tsp. (3g) baking powder
1) ½+⅛ tsp. salt
2) 9g vinegar
2) 140g whole milk
3) 55g canola oil
3) 1 large egg, room temp
3) ½+⅛ tsp. vanilla extract
4) 140 g water, room temp

Combine (2) and set aside for 10 minutes.

Combine (1) and sift and set aside.

In a mixing bowl combine (2) and (3) mix thoroughly then add in (4). Set mixer to stir then add in (1) mix until just combined.

Weight of batter 839g. Pour into 9x9 pan.

Bake at 350F for 25 minutes.

5) 100 g whipping cream
6) 100 g dark chocolate

In a pan heat whipping cream on med heat, when it is hot add the chocolate pieces let it rest for 1 min, then stir until chocolate has melted.

Allow ganache to cool in the freezer for ~15 minutes. When cool, beat the ganache cream until fluffy and pale.

7) 100 g whipping cream
8) 100 g white chocolate

Same procedure as black ganache

Heat for 4minutes.

9) 88g whipping cream
10) 62g milk chocolate

Same procedure as above.

11) 100g whipping cream
11) 1 tbsp. (20g) honey
12) 50g dark chocolate

In a sauce pan heat (11) until hot then add (12), let chocolate sit for 1 min then stir until all chocolate is melted. Remove from heat then drizzle onto the cake.