Recipe: Chocolate Molten Cake | Philstar.com

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

If you’re considering 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 Fondant Cake, a weekend project she perfected using premium Innobake ingredients.

Fondant chocolate cake

Ingredients:

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

1/3 cup sifted Zaan premium cocoa

1 tbsp. Zaan 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 Ivory Cacao 58% dark chocolate buttons

240 ml Topping Royale vermicelli

Procedure:

1. Preheat oven to 177°C (350°F). Butter and line a 15 x 5 cm (6 x 2 in) round mold with baking paper. To book.

2. Sift together flour, deZaan cocoa, baking powder, baking soda and salt in a medium mixing bowl. Stir in 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 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 cooled cake evenly into three layers. Put one layer on a platter or cake board. Spread chocolate on the cake layer. Place another layer of cake on top and frost again with the chocolate ganache. Top with 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 cup of hot coffee. Appreciate!

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