I have made this cake twice in the past week alone, and it is a game-changer. The pros are that it’s simple (e.g., one mixing bowl, one baking pan, pour-over ganache frosting), gluten-free, and a crowd-pleaser. The cons are that it hasn’t come out looking conventionally attractive, and it doesn’t last very long (but maybe that’s a secret pro)! Either way, my tasters and I endorse this dense, rich, chocolatey treat for dessert.
Yield: single-layer cake (9 inches in diameter)
Ingredients / Brands Tested
Cake
- 1 cup semisweet chocolate chips*
Smart Selection Gotas Sabor a Chocolate - 1/2 cup unsalted butter
Nutri Mantequilla Sin Sal - 3/4 cup minus 1 tbsp. granulated sugar
Supermaxi brand - 1/4 tsp. table salt
Cris-Sal Sal de Mesa - 1 tsp. vanilla
La Reposterita Saborizante Sabor a Vainilla - 3 large eggs, slightly beaten
Supermaxi brand – grande - 1/2 cup cocoa powder
La Universal 100% Polvo de Cacao Sin Azúcar
Ganache Topping
- 1 cup semisweet chocolate chips*
Smart Selection Gotas Sabor a Chocolate - 1/2 cup heavy cream
La Lechera Crema de Leche UHT
* Note: I used chocolate chips in this recipe, but chopped-up chocolate should work just as well.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9-inch round cake pan by cutting a piece of parchment paper to fit the bottom and lightly spraying the base and sides with cooking oil.
Melt the chocolate and butter in a microwave-safe bowl. [Note: I usually do this in two 30-second spurts, stirring in between. Every microwave is different though.] The butter should be melted and the chocolate chips should be soft, on the verge of melting. Stir until the mixture is smooth and glossy.
Add the sugar, salt, and vanilla. Stir to combine.
Add the eggs and stir until smooth.
Add the cocoa powder and stir until just combined.
Pour the batter into the prepared pan and bake for 25 minutes.
You will know the cake is ready when a thin crust has formed on the top and the internal temperature measures 200 degrees F (93 degrees C).
You have two cooling options, one of which generates a more presentation-friendly cake, and one of which permits easier cleanup. For the more attractive option, allow the cake to cool in the pan for 10 minutes, then loosen the edges with a knife and carefully invert the cake onto a plate to finish cooling. [Note: The base of the cake will be the top when served.]
For the quick and dirty option, just allow the cake to cool fully in the pan. You’ll pour the ganache on top and slice and serve from the pan itself.
When the cake is almost cool, make the ganache. Although this can also be done in a microwave, I like to heat the chocolate and cream together in a saucepan over low heat, stirring continuously until the chocolate melts. Once the mixture is smooth, simply spread/pour it evenly over the cooled cake.
I suggest putting the cake in the fridge for at least an hour to allow the ganache to set before you cut into slices and serve.
Altura Bakes 