Moist Chocolate Cake with Ganache Frosting.

My favorite colleague left the company on the last day of March.

I was devastated.

Firstly, it was due to the fact that I now will be #foreveralone.jpg in whatever and wherever I will be doing in the office. Oh! And I will also be eating alone. Saaaaaddddddddddd...

The second, and most important reason of all, is THIS!

Moist chocolatey cake layer with chocolate ganache frosting.

Let me backtrack a bit here. This girl ah, baked a cake for me a few days before she was about to leave the company.

And the problem is.. The cake is damn good wei!

Soft and moist chocolate cake layer. Sinfully rich chocolate ganache in-between the cake layers with a hint of bitterness.

So what happened after that?

The hubs and I finished the whole cake in 3 days.

Don't even think about mentioning the word 'weight'.

So on her last day, I practically begged her for the recipe. Just so that I can recreate the same chocolatey goodness in my own kitchen.

And so she did.

Since I am generous like that, I am going to share it with all of you here.

Moist Chocolate Cake with Ganache Frosting.

INGREDIENTS :

For the Frosting
180 grams dark chocolate coins
250 ml heavy cream
1 teaspoon light corn syrup (optional)

For the Cake
2 large eggs
1 cup corn oil
1 cup granulated sugar
1 cup brown sugar

A :
1 teaspoon vanilla extract
1 1/2 cup chocolate milk

B :
2 teaspoons sodium bicarbonate
1 teaspoon baking powder
1/2 cup cocoa powder
2 cups flour

DIRECTIONS :

1. Preheat oven to 170 degrees C. Grease an 8-inch round cake pan, line the bottom with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess, and set aside.

2. In a large mixing bowl, sift together sodium bicarbonate, baking powder, cocoa powder and flour.

3. In the bowl of an electric mixer, beat the eggs at high speed until frothy. Gradually add in both sugar and continue beating until the mixture doubles in size. Reduce the speed to medium and slowly pour in a steady stream of corn oil into the mixture.

4. In the medium speed add in chocolate milk and dry sifted ingredients from B alternately until all is combined in a slightly thicker batter.

5. Pour the cake batter into prepared pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool the cake (in the pan) inside the turned-off oven for about 2 hours (or overnight like me) until the cake is completely cool. Refrigerate the cake.

6. Weigh and pour the dark chocolate coins into a stainless steel bowl on top of a double boiler. Pour in the heavy cream. Stir the mixture on top of the double boiler until the chocolate coins are completely dissolved. The mixture will be runny. Cool the ganache until room temperature and chill it for about 30 minutes (or until it becomes slightly thicker consistency but still spreadable).

7. Carefully cut the cake in the middle (or into how many layers as you wish) so that it become 2 layers.

8. Position the top layer at the bottom of the cake tray and spread the ganache on top generously. Put the cake with the ganache into the fridge and refrigerate for about 15 minutes. Take it out and pile on the second layer of cake. Spread the remaining ganache on top and the sides of the whole cake until all is covered.

9. Keep the cake refrigerated until it is ready to be served.

How it looks inside.

Writing this post already makes me hungry. Alas, I'm on vegetarian today...