Chocolate cake for two (small chocolate cake )
An easy to make small chocolate cake filled and frosted with dark chocolate ganache. This decadent truffle cake makes only four servings !
Ingredients
For the cake
- 30 grams or 1/4 cup all purpose flour
- 20 grams or 1/4 cup cocoa powder
- 50 grams or 1/4 cup granulated or castor sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 egg at room temperature
- 3 tablespoons oil
- 3 tablespoons curd at room temperature
- 1 teaspoon vanilla essence or extract
For the dark chocolate ganache
- 250 grams or 1.5 cups dark chocolate
- 200 ml light or heavy cream
Instructions
To make the cake
- Preheat oven to 160 c / 325 f
- Butter and grease a 8 x 4 inch loaf pan. Line the bottom with parchment (optional)
- In a bowl , whisk together the flour , cocoa , sugar , baking powder , baking soda and salt
- In a small bowl or cup , whisk together the curd , egg , oil and vanilla.
- Add the liquid mixture to the dry flour mixture and whisk just until combined ( no flour seen )
- Pour into prepared pan and bake for 18 to 24 minutes until a toothpick inserted in centre comes out clean.
- Cool in pan for 5 minutes
- Remove from pan and cool completely on wire rack
To make the dark chocolate ganache
- Chop up the chocolate as small and even as possible.
- Add the cream and heat on low in a saucepan while stirring often
- Once all the chocolate is melted , take off heat
- Cool until set - this may take upto 4 hours or more. You can also chill in the fridge , giving it a good mix every 15 minutes or so
To assemble
- Once cool , cut the cake along its length into three equal parts
- Place one piece over serving plate.
- Spread about 2 tablespoons of ganache
- Place second layer on top and press gently.
- Spread ganache and then place third layer of cake with bottom side turning upwards. Press gently.
- Using offset spatula , Spread ganache on top and sides of cake , smoothen as much as possible
- Chill in fridge for 10 minutes. Smoothen the ganache , adding more as needed.
- Serve !
Notes
This makes a small rectangular cake which yields 4 generous servings
This cake stays good for 3-5 days refrigerated. It tastes best at room temperature
You can use any loaf pan from 8 - 10 inches long and 3-4 inches wide. The baking time only varies slightly.
You can also bake this recipe in a 5 inch round pan and then slice horizontally into two to make your layer cake.
In case you find that your cake is thick and the third layer makes it too tall / leaning , you can use only two parts of the cake for assembly.
This is shorter way of making the ganache . Keep stirring while heating so the chocolate melts and doesnt burn.
You want your ganache to be thick enough to spread but not too thin - you should be able to spoon it without it flowing off the spoon (too thin) or sticking to it (too thick)
You may have more ganache than necessary , this it to allow for frosting and some minimal piping if needed,
Decoration idea - melt some dark chocolate and fill in piping bag. Snip off the corner and pipe heart shapes on parchment. Once set , place on cake.
My measuring cup is 240 ml.