MANILA, Philippines — You love chocolate cake, especially if it has super fudgy chocolate frosting that is perfect in its sweetness, texture and mouthfeel.
If you’re thinking of making one, it’s best to leave it to an expert like chef Jill Sandique, who is now one of the best pastry chefs in the country.
She shares the recipe for her Chocolate Molten Cake, one of her weekend projects, which she perfected using premium Innobake ingredients.
Chocolate Molten Cake
Ingredients:
3/4 cup + 2 tbsp. tablespoons sifted all-purpose flour
1/3 cup deZaan premium cocoa, sifted
1 C. deZaan Dark Cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup fresh or whole milk
1/4 cup vegetable oil
1 large egg
1/4 tsp. vanilla extract
1/3 cup hot water
For the chocolate ganache frosting:
300 grams of Cacao Ivory 58% dark chocolate buttons
240 ml Vermuyten Topping Royale
Procedure:
1. Preheat oven to 350ºF (177ºC). Butter and line a 6 x 2 inch (15 x 5 cm) round baking pan with parchment paper. Put aside.
2. Sift together flour, Zaan cocoa, baking powder, baking soda and salt in a medium bowl. Add granulated sugar and brown sugar. Mix well.
3. In a separate bowl, whisk together the wet ingredients (except the hot water) and add to the sifted dry ingredients. Mix until combined, then gradually add the hot water to the mixture. Whisk until smooth. Pour into the prepared pan and bake for 40 to 45 minutes, or until the cake springs back when lightly touched. Remove from the oven and let the cake cool for 15 minutes. Turn the cake out of the pan, then transfer to a cooling rack. Cool completely.
4. To prepare the chocolate ganache frosting, place the Ivory Cacao 58% Dark Chocolate Buttons in a medium bowl. Pour the Vermuyten Topping Royale (whipped topping) into a small saucepan and bring to a gentle boil. Remove the pan from the heat and let sit briefly. Pour the hot cream over the chocolate and let sit for 3 minutes, then mix. Mix until combined. Let cool until thickened.
5. To assemble, cut the cooled cake into three layers. Place one layer on a cake board or platter. Spread the chocolate over the cake layer. Place another cake layer on top and frost again with the chocolate ganache. Top with the remaining cake layer. Frost the top and sides of the cake with the chocolate ganache. Use a teaspoon to create swirls on the frosting, if desired. Refrigerate for at least 4 hours. Serve with a hot cup of coffee. Enjoy!
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