The thick layer of full whipped cream will greatly satisfy you! Besides, it is made up of pure chocolate cake and whipped cream. Let you focus on the taste of both.
- 175 gr (6 oz) self-rising flour, sifted, gluten-free if needed
- 1 tsp baking powder (in addition to what is in the flour)
- 3 tbsp cocoa powder
- 1-1/2 sticks (6 oz) butter, at room temperature
- 6 oz (175 gr) granulated sugar (slightly less than 1 cup)
- 3 large eggs
- 2 tbsp milk, or more if needed
- 1 tsp pure vanilla
- 1 stick (4 oz) cool butter, cubed
- 3-1/2 oz dark chocolate, finely chopped
- heavy whipping cream
- 3 tsp vanilla paste or pure extract
- 3 tbsp powdered sugar, or to taste
- Chocolate Jimmies, chocolate curls, shaved chocolate, sliced almonds, shredded coconut, etc.
Bake the Cake:
Set a rack in the center of the oven and preheat to 350°F. Butter 2 (8-inch) cake pans. Set aside.
In a medium mixing bowl, combine the self-rising flour, baking powder, and cocoa. Whisk together until blended.
In the bowl of your standing mixer, cream together the butter and sugar until smooth and lightened in color, about 3 minutes. Add the eggs, milk, and vanilla and beat until smooth. Turn of the mixer and thoroughly scrape the bottom and sides of the bowl. Add in the dry ingredients and beat for 1 to 2 minutes until the batter is creamy and smooth. If needed, add a touch more milk to thin the batter slightly.
Again, stop the mixer and scrape the bowl, being careful to make sure there are no unincorporated ingredients in the center bottom. If there are, stir the batter until everything comes together.
Divide mixture evenly between the prepared pans and use a small offset spatula to spread it out into an even layer. Place the pans in the hot oven on the same rack. Bake, for 15 to 20 minutes (spinning them front to back halfway through baking) or until the cakes start to pull away from the sides of the pans and a toothpick inserted in the center comes out with just a few crumbs on it. Remove pans from the oven and let cool about 5 minutes and then turn the cakes out onto a wire rack and cool completely.
Place a heatproof bowl on top of a saucepan with about 2-inches of water in it. Bring the water to a simmer over medium heat. Reduce the heat to low and place the butter cubes and chopped chocolate in the bowl. Stir with a flexible spatula, mixing the butter and chocolate together until all the chocolate is melted and the mixture is smooth and glossy. Hold the bowl with a hot pad if needed and be careful of escaping steam.
Remove the saucepan from the heat; leave the bowl on the pan, stirring occasionally, to cool slightly.
Take out your whipped cream dispenser and chargers. Pour all the ingredients in it. And add the vanilla. Set aside.
Line a baking sheet with sides with parchment paper and set a cooling rack on the sheet. The rack will raise the cake, allowing excess ganache to drip down onto the parchment paper. Place one cooled cake layer, top-side-down on the rack. Pile the whipped cream into the center of the cake layer. Gently place the second cake layer, top-side-down on the whipped cream and press down slightly. This will spread the cream out to the edges and help make sure the top layer is level.
Pour the ganache in the center of the top of the cake and nudge it, if needed, with an offset spatula toward the edges, allowing it to dribble down over the sides. Make sure the entire top of the cake is covered with the ganache. You can also use the bottom of a ladle to push the ganache toward the edges - have you ever watched a pizza maker spread the pizza sauce on a crust? This is just like that only gentler. Work in concentric circles from the center out to the edges, pushing the ganache toward the edge as you move the ladle. Hard to describe, but easy to do!
Transfer the entire cake on the baking sheet to the refrigerator and let rest until chocolate is set. Carefully use two offset spatulas to transfer the cake to a cake plate or round platter for serving. Pile the chocolate curls or jimmies (if using) in the center of the top of the cake.
Use a serrated knife, cut each slice, using a sawing motion and holding the top layer in place as you cut down. Wipe the knife clean between each cut. Use a cake or pie server to slip under the slice and very carefully transfer it to a plate.