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 fondant chocolate cake, one of her weekend projects, which 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 tsp Zaan dark cocoa
3/4 tsp. teaspoon 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 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 bowl. Add the 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 smooth, 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 over to unmold, then transfer to a cooling rack. Let 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 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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