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Makes a 9x9 inch with 1½ inch height cake. A carton of whipping cream 473mL is more than enough for this recipe.
|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|
|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.