Friday, 15 March 2013

Moist Dark Chocolate Cake with Dark Chocolate Ganache

This is my first chocolate cake recipe which I developed and baked here in Qatar. And I am proud of it as I achieved my goal -  moist, not so sweet, and very chocolaty with the slight bitterness of a chocolate. I actually wanted to call this as Frederick's moist chocolate cake since he always requests for me to bake this cake.

What's with my cake? It is a dense cake supposedly but it turned out light almost like a chiffon cake.  It is actually a butter cake in which I used oil instead of butter.  I first made half of the recipe below only since it was an experiment, and I got the result I wanted the first time - moist, not so sweet, and very chocolaty with the slight bitterness of a chocolate :-)  I just have to adjust on the liquid content and reduce the original amount of baking soda the second time I made it..  Yes, I used baking soda and not baking powder since I made use of natural cocoa powder and not the dutch-processed kind.  If you are using the dutch-processed cocoa powder, then you have to use baking powder and not baking soda.  If you used both kinds of cocoa powder then you have to use both the baking soda and powder.  BUT, yes there is the BUT, there are more to this usage of baking powder and baking soda which I might (if I dould remember I mentioned it) be explaining in my future posts.

And of course, theres the frosting.  My husband wants a chocolate cake complete with frosting.  So, I decided to smother my dark chocolate cake with a dark chocolate ganache to make it even more intensely chocolaty.  I know, this looks like an eyesore but I am a newbie in cake decorating and I'm still learning the ropes of decorating cake so please bear with it. 

There's a little improvement in my cake decoration on this one.  Using a chocolate ganache and some roasted sliced almonds to decorate my chocolate cake, I can't go wrong, can I?

This chocolate cake was really moist - it stayed moist for at least 5 days even if I just left a few slices uncovered on a plate just lying on the table. 

When I bake, I weigh my ingredients - from the dry ones, to the liquid, and to the fat I use.  My recipe was originally in metric measurement (in grams) and I have to convert it into US measurement since most home-bakers would prefer it that way.  Personally?  I suggest that you weigh your ingredients since an extra 10 g. of flour or sugar or water or fat makes a big difference in the end product.  Invest on a good weighing scale.  Right now, I am using a digital weighing scale (salter brand) that measures up to 1 gram.

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Ingredients :
All Purpose Flour - 2 c
Unsweetened Cocoa Powder - 3/4 c  
Baking Soda - 1 1/2 tsp
Vanilla Powder - 1/4 tsp
Salt - 1/4 tsp

Granulated White Sugar - 1 3/4 c  
Eggs, whole - 3 medium
Corn Oil -  1 c + 2 tbsp
Milk - 1/3 c

Frosting :  DARK CHOCOLATE GANACHE (see recipe below)

Baking Procedure : 
Pre-heat Oven : 180OC
Baking Temperature : 180OC Baking Time - 25 to 30 minutes 
Yields:  two 8" round cakes or one 9"x13"

1. Mix all the dry ingredients excluding the sugar.  Set aside.
2.  Grease or line your baking pans with wax paper
2.  Beat eggs at low speed.  Add sugar and cream them at medium speed.
3.  Slowly pour the oil and cream them at medium-high speed until it is fluffy.
4.  Pre-heat oven to 180OC
5.  Add 1/3 of the dry ingredients into the egg-sugar mixture and beat at low speed until just incorporated.
6.  Pour  1/2 of the milk and beat at low speed.
7.  Again, add 1/3 of the dry ingredients into the egg-sugar mixture and beat at low speed until just incorporated. Then add the remaining of the milk and beat at low speed.
8.  Add the remaining dry ingredients and beat at low speed until well incorporated.
9.  Transfer the batter into the baking pans
10.  Bake for 25 to 30 minutes or until a cakes tester or wooden toothpick inserted in the center comes out clean (no crumbs sticking on it).

Remove from the baking dish and place on a cooling rock.  Let the cake cool down for at least 3 hours before decorating it with the ganache.


Ingredients : 

Dark Chocolate couverture, chopped (I used : with 64% cocoa mas content) - 150 g.
Heavy Cream - 180 ml
Butter - 20 g.

Cooking Procedure : 

1.  In a microwave oven, heat the heavy cream for 30 second checking with your fingers if the cream is hot to the touch.  Do not let the cream boil.
or heat the cream in a bain-marie
2.  Mix the butter with the cream.
3.  Add the chocolate a few pieces at a time while stirring allowing it to melt.  Microwave the mixture for 20 seconds if you think it is not hot enough for the chocolate to melt in it or use the bain-marie
4.  the ganache should be a bit thick but pourable.
5.  Pour on top of the cake.  Use a spatula to evenly spread the ganache on the cake.

© myFresha-licious  (15March2013)


  1. hello. i was searching for a salmon recipe and your salmon sisig appeared in the search box. (Paborito kasi ng anak ko ang salmon). I browsed all your recipes at lahat masarap. I was amazed of your chocolate cake because it looks like a chiffon texture. By the way I am also here in Qatar. It's really nice to know you at mukang magkakasundo pa tayo. For me I'm mostly in baking and cake decorating.

    Hope we can share recipes and tips about baking and cooking and really nice to know you..

    1. hi kabayan. thanks for reading our blog. i'm glad to know somebody in Qatar is interested in baking and cooking like we do. i'm still novice in baking and i'm ignorant in cake decorating :-) hope to meet you some time. you can send me a private message

  2. Hi, really glad to come across your website. My family is very happy of the ensaymada and your recipe is just perfect. I want to ask you what cream did you use in your moist chocolate cake? Thanks!