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Instructions:
Chocolate Cake:
Preheat the oven to 170°C and grease the pan well.
In a mixer bowl with a whipping attachment, whip eggs, sugar, salt, and vanilla until airy, light, and somewhat foamy.
Add sour cream and oil, mix slowly at medium speed until absorbed.
Sift in flour, cocoa powder, and baking soda, mix until almost uniform.
Add water, mix slowly until completely uniform.
Pour the batter into the pan.
Bake for 50-60 minutes or until swollen, steady to the touch, and a skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature. Slice the cake into two equal layers.
Chocolate Ganache:
Chop the chocolate and put in a bowl.
Add cream and melt together in the microwave or over a double boiler until melted and uniform.
Cool the ganache for 4-5 hours at room temperature until it reaches the texture of thick paste. Alternatively, cool in the refrigerator and mix every few minutes.
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