Recipe: Chocolate Molten Cake | Philstar.com

MANILA, Philippines — You love chocolate cake, especially if it’s covered in super moist chocolate frosting that’s perfect in terms of sweetness, texture and mouthfeel.

If you’re considering making one, it’s best to ask an expert like Chef Jill Sandique, who is one of the best pastry chefs in the country today.

She shares the recipe for her Chocolate Molten Cake, one of her weekend projects, which she perfected using premium Innobake ingredients.

Fondant chocolate cake

Ingredients:

3/4 cup + 2 tbsp. sifted all-purpose flour

1/3 cup sifted deZaan Premium cocoa

1 tsp Zaan dark cocoa

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. teaspoon of 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. teaspoon 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 350°F (177°C). Butter and line a 6 x 2-inch (15 x 5 cm) round pan with parchment paper. Set 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 another bowl, whisk together the liquid 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 the batter becomes smooth. Pour into prepared pan and bake for 40 to 45 minutes, or until cake springs back when lightly touched. Remove from oven and let cake cool for 15 minutes. Invert the cake to unmold it, then transfer to a cooling rack. Cool completely.

4. To make the chocolate ganache glaze, place the Ivory Cacao 58% dark chocolate drops in a medium bowl. Pour the Topping Royale Vermuyten (whipped topping) into a small saucepan and bring to a gentle boil. Remove the saucepan from the heat and let sit briefly. Pour the hot cream over the chocolate and let sit for 3 minutes, then stir to combine. Stir until well 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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