#chocoladecakemaken #chocoladecakebakken #chocoladecakerecept Here are the ingredients and the recipe. Happy cooking! INGREDIENTS : For the chocolate cake. 125 gr dark chocolate callets 100 gr salted butter 275 g granulated sugar very fine 65 ml vegetable oil 1 tsp vanilla extract 2 eggs at room temperature 17 g cocoa powder 150 g pastry flour 2 tsp baking powder 250 ml boiling hot water (coffee is also possible...see tips and info) For the ganache. 250 ml culinary cream 35%+ fat 250 g dark chocolate callets INSTRUCTIONS : Preheat the oven to 140°C. Grease a 22cm springform pan with baking spray (or butter) and line with baking paper. Put the butter and chocolate in a heatproof mixing bowl. 125 gr dark chocolate callets,100 gr salted butter. Place 3 x 30 seconds on high in the microwave. Mix well between each step until everything is melted. Mix well with a spatula. Add oil, vanilla extract and sugar and mix well again. 65 ml oil,1 tsp vanilla extract,275 g granulated sugar Add eggs and mix until combined. 2 eggs Sift cocoa, baking powder and flour directly into mixing bowl. 17 g cocoa powder,150 g flour,2 tsp baking powder Mix until smooth, batter will be thin. (Some smaller lumps is ok) Add hot water. 250 ml boiling hot water Mix until incorporated. Baking : Pour into the springform pan and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check after 50 minutes. The surface will crack (sometimes badly!), but that will subside as it cools and is covered with ganache, so no stress! Remove the chocolate cake from the oven, set on a cooling rack, and remove the sides of the springform pan. Cool completely before carefully removing the bottom! Make the ganache : Put chocolate and cream in a heatproof mixing bowl. 250 ml culinary cream,250 g dark chocolate callets Microwave 3 x 30 seconds, mixing in between, until the chocolate melts. Do NOT let the cream boil! Stir the chocolate until smooth. Refrigerate 1 to 2 hours or until thickened to a spreadable consistency like peanut butter or chocolate spread. Finish your chocolate cake. Spread the ganache over the cake - top and sides. Use a teaspoon in a circular motion to get the texture you see in the photos, or if you prefer your chocolate cake smooth, leave it as is. Place in the fridge to cool thoroughly. Your chocolate cake is ready! Enjoy!
Hope this will help! Thx for the reply!!! Happy cooking! Let us know if we can help some more! INGREDIENTS For the chocolate cake. 125 gr dark chocolate callets 100 gr salted butter 275 g granulated sugar very fine 65 ml vegetable oil 1 tsp vanilla extract 2 eggs at room temperature 17 g cocoa powder 150 g pastry flour 2 tsp baking powder 250 ml boiling hot water (coffee is also possible...see tips and info) For the ganache. 250 ml culinary cream 35%+ fat 250 g dark chocolate callets INSTRUCTIONS Preheat the oven to 140°C. Grease a 22cm springform pan with baking spray (or butter) and line with baking paper. Put the butter and chocolate in a heatproof mixing bowl. 125 gr dark chocolate callets,100 gr salted butter. Place 3 x 30 seconds on high in the microwave. Mix well between each step until everything is melted. Mix well with a spatula. Add oil, vanilla extract and sugar and mix well again. 65 ml oil,1 tsp vanilla extract,275 g granulated sugar Add eggs and mix until combined. 2 eggs Sift cocoa, baking powder and flour directly into mixing bowl. 17 g cocoa powder,150 g flour,2 tsp baking powder Mix until smooth, batter will be thin. (Some smaller lumps is ok) Add hot water. 250 ml boiling hot water Mix until incorporated. Baking : Pour into the springform pan and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check after 50 minutes. The surface will crack (sometimes badly!), but that will subside as it cools and is covered with ganache, so no stress! Remove the chocolate cake from the oven, set on a cooling rack, and remove the sides of the springform pan. Cool completely before carefully removing the bottom! Make the ganache : Put chocolate and cream in a heatproof mixing bowl. 250 ml culinary cream,250 g dark chocolate callets Microwave 3 x 30 seconds, mixing in between, until the chocolate melts. Do NOT let the cream boil! Stir the chocolate until smooth. Refrigerate 1 to 2 hours or until thickened to a spreadable consistency like peanut butter or chocolate spread. Finish your chocolate cake. Spread the ganache over the cake - top and sides. Use a teaspoon in a circular motion to get the texture you see in the photos, or if you prefer your chocolate cake smooth, leave it as is. Place in the fridge to cool thoroughly. Your chocolate cake is ready! Enjoy!
#chocoladecakemaken #chocoladecakebakken #chocoladecakerecept
Here are the ingredients and the recipe. Happy cooking!
INGREDIENTS :
For the chocolate cake.
125 gr dark chocolate callets
100 gr salted butter
275 g granulated sugar very fine
65 ml vegetable oil
1 tsp vanilla extract
2 eggs at room temperature
17 g cocoa powder
150 g pastry flour
2 tsp baking powder
250 ml boiling hot water (coffee is also possible...see tips and info)
For the ganache.
250 ml culinary cream 35%+ fat
250 g dark chocolate callets
INSTRUCTIONS :
Preheat the oven to 140°C.
Grease a 22cm springform pan with baking spray (or butter) and line with baking paper.
Put the butter and chocolate in a heatproof mixing bowl.
125 gr dark chocolate callets,100 gr salted butter.
Place 3 x 30 seconds on high in the microwave.
Mix well between each step until everything is melted.
Mix well with a spatula.
Add oil, vanilla extract and sugar and mix well again.
65 ml oil,1 tsp vanilla extract,275 g granulated sugar
Add eggs and mix until combined.
2 eggs
Sift cocoa, baking powder and flour directly into mixing bowl.
17 g cocoa powder,150 g flour,2 tsp baking powder
Mix until smooth, batter will be thin. (Some smaller lumps is ok)
Add hot water.
250 ml boiling hot water
Mix until incorporated.
Baking :
Pour into the springform pan and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean.
Check after 50 minutes. The surface will crack (sometimes badly!), but that will subside as it cools and is covered with ganache, so no stress!
Remove the chocolate cake from the oven, set on a cooling rack, and remove the sides of the springform pan.
Cool completely before carefully removing the bottom!
Make the ganache :
Put chocolate and cream in a heatproof mixing bowl.
250 ml culinary cream,250 g dark chocolate callets
Microwave 3 x 30 seconds, mixing in between, until the chocolate melts.
Do NOT let the cream boil!
Stir the chocolate until smooth.
Refrigerate 1 to 2 hours or until thickened to a spreadable consistency like peanut butter or chocolate spread.
Finish your chocolate cake.
Spread the ganache over the cake - top and sides.
Use a teaspoon in a circular motion to get the texture you see in the photos, or if you prefer your chocolate cake smooth, leave it as is.
Place in the fridge to cool thoroughly.
Your chocolate cake is ready!
Enjoy!
I like
Thx for your support! Happy cooking!
Mantap
Lekker😘😁😁
Lekker 😋
Very nice.
Thx David! Happy Cooking!
Please tell me the how to add ingredients?
Hope this will help! Thx for the reply!!! Happy cooking! Let us know if we can help some more!
INGREDIENTS
For the chocolate cake.
125 gr dark chocolate callets
100 gr salted butter
275 g granulated sugar very fine
65 ml vegetable oil
1 tsp vanilla extract
2 eggs at room temperature
17 g cocoa powder
150 g pastry flour
2 tsp baking powder
250 ml boiling hot water (coffee is also possible...see tips and info)
For the ganache.
250 ml culinary cream 35%+ fat
250 g dark chocolate callets
INSTRUCTIONS
Preheat the oven to 140°C.
Grease a 22cm springform pan with baking spray (or butter) and line with baking paper.
Put the butter and chocolate in a heatproof mixing bowl.
125 gr dark chocolate callets,100 gr salted butter.
Place 3 x 30 seconds on high in the microwave.
Mix well between each step until everything is melted.
Mix well with a spatula.
Add oil, vanilla extract and sugar and mix well again.
65 ml oil,1 tsp vanilla extract,275 g granulated sugar
Add eggs and mix until combined.
2 eggs
Sift cocoa, baking powder and flour directly into mixing bowl.
17 g cocoa powder,150 g flour,2 tsp baking powder
Mix until smooth, batter will be thin. (Some smaller lumps is ok)
Add hot water.
250 ml boiling hot water
Mix until incorporated.
Baking :
Pour into the springform pan and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean.
Check after 50 minutes. The surface will crack (sometimes badly!), but that will subside as it cools and is covered with ganache, so no stress!
Remove the chocolate cake from the oven, set on a cooling rack, and remove the sides of the springform pan.
Cool completely before carefully removing the bottom!
Make the ganache :
Put chocolate and cream in a heatproof mixing bowl.
250 ml culinary cream,250 g dark chocolate callets
Microwave 3 x 30 seconds, mixing in between, until the chocolate melts.
Do NOT let the cream boil!
Stir the chocolate until smooth.
Refrigerate 1 to 2 hours or until thickened to a spreadable consistency like peanut butter or chocolate spread.
Finish your chocolate cake.
Spread the ganache over the cake - top and sides.
Use a teaspoon in a circular motion to get the texture you see in the photos, or if you prefer your chocolate cake smooth, leave it as is.
Place in the fridge to cool thoroughly.
Your chocolate cake is ready!
Enjoy!