Cake chocolate recipe

 

Ingredients:

For the Cake:

1 cup semisweet chocolate chips or chopped chocolate

1/2 cup unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 large eggs, slightly beaten

1/2 cup Dutch process cocoa powder

For the Chocolate Ganache:

1 cup semisweet chocolate chips or chopped chocolate

1/2 cup heavy cream

Instructions:

Preheat your oven to 375°F.

Grease an 8-inch round cake pan with nonstick cooking spray.

Line the bottom of the pan with parchment paper, then give it a light coating of nonstick cooking spray. Set aside.

For the Cake:

In a large microwave-safe bowl, place the chocolate and butter.

Heat in the microwave until the butter is melted and the chocolate is soft (about one minute).

Stir until the chocolate is completely melted and the mixture is smooth. If needed, reheat in 10-second increments, stirring each time.

Add the granulated sugar, salt, and vanilla extract to the melted chocolate mixture. Stir until well combined.

Gradually add the slightly beaten eggs to the mixture and stir until smooth.

Gently fold in the Dutch process cocoa powder until just combined. Avoid overmixing.

Pour the cake batter into the prepared pan and bake for about 25 minutes, or until the cake forms a thin crust on top and the center reaches 200°F when checked with an instant-read thermometer.

Allow the cake to cool in the pan on a wire rack for 10 minutes.

Then, loosen the edges with a butter knife and carefully invert it onto a cake plate or serving plate.

The bottom of the cake will now be the top. Let the cake cool completely.

For the Chocolate Ganache:

While the cake is cooling, make the chocolate ganache.

Combine the chocolate and heavy cream in a medium microwave-safe bowl.

Heat it in the microwave until the cream is very hot and can melt the chocolate.

Start with 30-second intervals, checking and stirring until smooth.

Spread the chocolate ganache evenly over the cooled cake.

Allow the ganache to set up for a few hours before cutting and serving the cake.

You can speed up the process by placing it in the refrigerator.

Slice the cake into servings and serve with a dusting of powdered sugar and fresh raspberries, if desired.

This cake pairs wonderfully with whipped cream or ice cream as well.