Chocolate Ganache Cake

spatuladesserts.com

Jim Staub

subheading: For the chocolate cake (Makes 1 x 8 inch /20cm sponge cake):

170 g ( 1⅓ cups) All purpose flour Any low protein content flour eg. pastry flour can work too.

45 g ( ½ cups) Cocoa powder Unsweetened, dutch processed

120 g ( ⅔ cups) Granulated sugar

120 g ( ⅔ cups) Brown sugar

1 teaspoon Baking soda

1 teaspoon Baking powder

½ teaspoon Salt

70 g ( ⅓ cups) Vegetable oil

2 Eggs Room temperature

165 g ( ⅔ cups) Milk Room temperature

120 g ( ½ cups) Coffee Freshly brewed strong coffee, room temperature

subheading: Chocolate ganache frosting:

100 g ( ½ cups) Dark chocolate Good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets

100 g ( ½ cups) Heavy cream 36% fat

10 g ( 1 tablespoon) Unsalted butter Room temperature

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Directions at spatuladesserts.com

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