INGREDIENTS:
1/4 cup plus 3 tbsp (100g/3.5Oz) butter for the chocolate cake
Milk, 1/2 cup (125ml)
180g (6.3 oz) of a cup (50%) Dark chocolate
1/2 cup (123ml) (123ml) yogurt
1/2 cup (120ml) (120ml) oil from plants
3 eggs
One cup (200g/7oz). WHITE SUCTION
1 tablespoon (6g) powdered instant coffee
(25g) of cocoa powder per 1/4 cup (sifted)
(1 + 1/4 cup, or 150g, or 5.3Oz) flour (sifted) (sifted)
half a teaspoon (3g) bread soda
1 teaspoon (14g) a baking soda
A dash of salt

Dark chocolate (50%) in two cups (400g/14 ounces) of chocolate ganache.
A cup and a half (400 ml) of heavy cream

Method

This chocolate cake is incredibly simple and insanely delicious. This cake is really soft and bursting with taste, so you must try it. Making this cake is as easy as mixing milk butter, instant coffee, chocolate, and sugar in a bowl. After giving it a quick stir with a spoon to ensure that everything is thoroughly coated in milk, set it in the microwave for 20 seconds, stirring it every 30 seconds to prevent burning.

You can use a double boiler if you don’t have a microwave ( Melt the ingredients over a bowl of hot water). When the oil and yogurt are melted, combine them by whisking. Add three eggs and whisk for about three minutes to thoroughly combine. The next step is to sift in the dry ingredients. To avoid overmixing the batter, only stir until all of the flour has been incorporated and there are no lumps.

Add the salt, baking soda, baking powder, and cocoa powder. Pour the batter into the prepared 2 6 inch baking tray after whisking until the batter is smooth. Bake for one hour in a preheated oven at 150 degrees Celsius. After baking, allow the cakes to cool for 30 minutes in the pan before removing them and allowing them to cool entirely on a wire rack.

You only need two ingredients for the chocolate ganache: 400 grams of heavy cream and 400 grams of dark chocolate. Pour the heavy cream over the chocolate, and then microwave it for 20 seconds, stirring every 20 seconds, until the chocolate is completely melted. The chocolate will be light and liquid after melting; allow it to sit for approximately 3 to 5 hours so that it can thicken well for a ganache. You can place it in the refrigerator to hasten the thickening process.

To decorate your cake, cut each cake in half, then spread the ganache over each layer and smooth it out to the edge of the cake with a spatula. The final slice should be topped with the leftover ganache, which should be used to cover the entire cake. Repeat this procedure for the remaining slices. Check out the cake by cutting into it.

Delight in the chocolate cake.

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