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 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 Fondant Cake, a weekend project she perfected using premium Innobake ingredients.
Chocolate Molten Cake
Ingredients:
3/4 cup + 2 tbsp. sifted all-purpose flour
1/3 cup deZaan premium cocoa, sifted
1 C. 1/2 teaspoon 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 Ivory Cacao 58% dark chocolate buttons
240 ml of Topping Royale vermicelli
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 the mixture is smooth, then gradually add the hot water to the mixture. Whisk until the batter becomes smooth. Pour into the prepared pan and bake for 40 to 45 minutes, or until the cake springs back when lightly touched. Remove from oven and let cake cool for 15 minutes. Invert the cake to unmold it, then transfer it to a cooling rack. Let 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!
RELATED: Recipe: Vegan Chocolate Cake for Dad
