Ingredients:
a. Sugar 70g
Butter 150g
b. Egg 2 nos
c. Flour 120g
Coco powder 40g
Soda bicarbonate 6g
d. Fresh milk 200ml
e. dark choholate bar 250g
whipping cream 140g
butter 20g
Method:
1. cream ingredients A until light and fluffy.
2. add in ingredients B slowly, cream until smooth and light.
3. add in ingredients c and d alternately, mix until well-blendded.
4. pour it into greased and lined 7" mould.
5. baked 180oC for 35 minutes.
6. cook E until boil and leave aside to cool at room temperature.
7. topping the E on the cakes.
My note:
This is first time try to make chocolate moist. This recipe is easy and tasty. Yummy~~
I cut the cake into cube form before topping the ganache. But my cake outlook a bit not nice. Should I buy a better cake knife? My daughter taste one and she like it so much. I plan for Sunday breakfast but somehow my husband and daughter finished it as supper. Luckily I did keep some into refrigerator... hehehe...
I tried this recipe again after couple of days. This time I change the coco powder brand, and additional add in some raisin, apricot and almond flakes. At the same time, baking time change from 35 minutes to 30 minutes. Thumbs up!! It is really fun with modified the recipe :p.
Next plan:
Next round will try sandwich the cakes with ganache.
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