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Decadent chocolate cake with a warm chocolate ganache and whipped cream

I’ve mentioned my boyfriend David, and his dedication to pure chocolate a few times on my blog. He isn’t a vegetarian like I am, doesn’t have any gluten allergies, and can digest dairy without any issues, but always supports my blog by tasting everything I make.

I usually try to make healthier desserts, and goods that can be consumed by my friends and family (a few of whom are either vegan or can’t have gluten). Every now and then though, I’ll make a dessert without regard to any dietary restrictions for David to enjoy, like this decadent dark chocolate cake. The cake itself isn’t too sweet, but has a rich chocolatey flavor. Then the ganache topping is dark and has a warm, lush flavor.

Seriously, this is a cake that will have you licking the plate clean.

As luck would have it, a few weeks ago I was reached out to by a representative from Madécasse Chocolate & Vanilla. He had come across an article I wrote for Buzzfeed on chocolate desserts, and sent me a box full of goodies that included vanilla extract and a few delicious chocolate bars. For this recipe, I’m using a 75G bar of their 80% cocoa chocolate. You could use another brand of chocolate, but I wouldn’t recommend it. The Madécasse Chocolate & Vanilla products I’ve tried have all been great. Very high quality, and great for baking.

Cake ingredients:

1 c all purpose flour
1/4 c quinoa flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
2 eggs
1/8 c sugar
1/8 c coconut oil
1/8 c olive oil
1/8 c agave
3/4 c goat’s milk
1/4 c heavy cream
1/3 of a Madécasse 80% cocoa bar
2 tsp strong coffee
1 tsp vanilla extract

Ganache ingredients:

2/3 of Madécasse 80% cocoa bar
1 Tbsp sugar
2 Tbsp goat’s milk
1 Tbsp shortening
1/4 tsp vanilla extract

Whipped cream ingredients:

Heavy cream
Vanilla extract


1. Start by breaking up your chocolate bar into small pieces.

2. In a double boiler, heat goat’s milk and first 1/3 of your chocolate bar, stirring frequently until the chocolate has melter. Turn off heat, add coffee and vanilla. Stir, set aside and let cool.

3. Combine flours, sugar, cocoa powder, baking powder, and baking soda in a large bowl.

4. In a separate bowl, whip one egg and the white of a second egg. Add sugar, then continue beating until fluffy.

5. Slowly add olive oil and agave while whisking. Then add melted coconut oil, cooled chocolate cream, and heavy cream. Whisk for a minute or two.

6. Add dry ingredients to wet mixture, 1/4 at a time. Pausing to whisk between each addition.

7.  Continue whisking for a minute to incorporate a bit of air into the batter. Make sure it looks like the image below. If your batter is too dry, then gradually add a bit more goat’s milk.

8. Pour batter into a cake pan lightly greased with shortening, and bake in a 360 degree oven (340 convection) for 30 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.

9. To make your  ganache drizzle, combine remaining 2/3 bar of chocolate, sugar, goat’s milk, shortening, and vanilla in a double boiler. Heat over medium heat, stirring constantly, until smooth.

10. To make your whipped cream, first let a glass bowl sit in your freezer for 10 minutes. Using an ice cold bowl will help the cream whip up faster. Beat with a whisk until you have soft peaks, then add a bit of vanilla and agave. Taste, then add more agave or vanilla as needed.

11. To assemble your plate, start with a piece of cake.

12. Then top with a few spoons full of warm ganache and cold whipped cream. Enjoy!

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