Name: Chocolate Ganache Cake recipe by Rohini Rathi at BetterButter
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 5
Ingredients: 185 grams all-purpose flour; 37 grams cocoa powder; 7 grams baking soda; 250 ml skimmed milk (1 cup); 1 gram salt; 225 grams light brown sugar; 50 ml canola oil; 1 tbsp white vinegar; 3/4 tsp vanilla extract; For the ganache; 170 grams dark chocolate; 125 ml whipping cream ( 1/2 cup, 35% fat)

Ingredients Serving: 5

185 grams all-purpose flour
37 grams cocoa powder
7 grams baking soda
250 ml skimmed milk (1 cup)
1 gram salt
225 grams light brown sugar
50 ml canola oil
1 tbsp white vinegar
3/4 tsp vanilla extract
For the ganache
170 grams dark chocolate
125 ml whipping cream ( 1/2 cup, 35% fat)

Instructions

Preheat the oven to 350°F. Prepare a 3-inch deep 6-inch cake pan by brushing the bottom and sides with melted butter and dusting it with cocoa, then lining the bottom with a round of parchment paper. Set aside.
Sift together the flour, baking soda, salt, and cocoa into a bowl .
Add the vinegar to the milk in the cup measurer, stir, and let it stand for a few minutes.
Whisk together the oil and brown sugar in a bowl.
Add the sifted dry ingredients alternately with the vinegar milk, and stir til it is combined.
Pour the batter in the prepared pan and bake it until a cake tester inserted in the center comes out clean (about 45 minutes).
Let the cake cool for 10 minutes before unmoulding it onto a cooling rack to cool completely.
While the cake is cooling, prepare the ganache by heating the cream on a medium flame. Pour it over the chocolates.
Let the mixture stand for one minute, then stir slowly with a wooden spatula until the chocolate is melted and the ganache is smooth.
Let the ganache cool slightly to thicken while you set the wire rack with cooled cake over a rimmed baking sheet. When the ganache has thickened slightly, pour it over the cooled cake. Transfer the cake to a cake stand to serve.

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