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 planning to make 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 fondant chocolate 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 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, deZaan cocoa, baking powder, baking soda and salt into 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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