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Ultimate Chocolate Cake Recipe

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This recipe of ultimate chocolate cake is shared by Fati Naz. I can eat this cake anytime and anywhere.

ultimate chocolate cake

Ingredients Of Ultimate Chocolate Cake

  • 1/2 cup plus 1 tbsp. unsweetened cocoa powder
  • 1/2 cup boiling water
  • 4 egg yolks
  • 3 tbsp water
  • 3/4 tsp. vanilla extract
  • 1 1/2 cup plus 1 tbsp. flour
  • 1 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 130 gm. unsalted butter

Method Of Ultimate Chocolate Cake

  • Take one 20 cm cake pan coated with butter lined with butter paper.
    Preheat oven 180C.
  • In medium bowl mix cocoa and boiling water until smooth. Cover with plastic wrap or any plate and cool to room temperature.
  • In another bowl whisk the yolks with 3 tablespoon water and vanilla until lightly combined.
  • In a big bowl mix flour, sugar, baking powder, salt mix on the low-speed electric mixer for 30 seconds, add the butter and cocoa mixture, mix on low until all combined, raise with speed and beat on high for 2 -3 minutes and scrape sides time to time.
  • Now add egg yolk mixture in two parts ..beating on high speed for 30 seconds after each addition ….now beat for 2-3 min on high, transfer the batter into a prepared bowl and smooth the top.
  • Bake for 30-40 minutes or until the skewer came out clean.

For Ganache Glaze

  • 120 gm. dark or milk chocolate
  • 3/4 cup heavy cream
  • Chop the chocolate until very fine, heat the cream until little bubble form on sides of the pan. Add cream to chocolate mix well ..Keep aside.
  • As soon as the cake comes out of the oven, place the pan on a wire rack,
    poke holes all over the top with a wooden skewer, and use a brush to
    apply half of the ganache glaze onto the cake, leave it about 10 minutes.
  • Run a small metal spatula around the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a plate. Peel off and discard the parchment and poke holes all over. Apply the remaining glaze, or save some to apply on top brushing a little onto the sides of the cake as well. Cool completely for 1 or more hours, or until the chocolate is firm to touch.
  • Apply smoothly remaining glaze ..decorate with fresh raspberries

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