QUICK CHOCOLATE CAKE
9" square tin greased and lined
Preheat oven to 175C
450g castor sugar
224g all purpose flour
96g cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.
Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate
- Place chocolate in stainless steel bowl, set aside. Heat cream in a small saucepan over high heat until just boil
- Pour hot cream over chocolate, stirring until smooth
Cool the cake on the cooling rack, once cool, pour the ganache on the cake.