Become the best baker with this 5-ingredient moist chocolate cake.
Recipe developed by Imtiyaaz Hart
Serves 8
Ingredients
Cake
3x Aero Milk Chocolate 85g slabs
4x Extra Large Eggs
1 1/3 cups castor sugar
1 1/2 cups Sasko Self Raising Flour
1 cup sunflower / Canola oil
1/2 cup boiling water
Dark Chocolate Ganache:
1x Aero Dark chocolate (85g)
1 Tablespoon oil
Method
Cake
Preheat oven to 180°C and grease your bundt tin (24x10).
Separate the egg whites & yolk and place in separate bowls.
Beat your egg whites until soft peaks from and set aside.
Melt your chocolate in the microwave in 30 second intervals - this generally takes 1minute but if it needs more melting just add another 15seconds.
In the separate bowl - whisk egg yolks with sugar and oil.
Add in the hot water and melted chocolate and mix through with wooden spoon.
Sift the flour twice - this ensure the cake is light and fluffy.
Add sifted flour to the chocolate mixture and mix carefully - do not overmix, just until everything is incorporated.
Fold in about 2 - 3 Tbsp of the egg whites into the batter and then gently fold in the rest. Make sure you are careful and gentle and do not over mix as this will burst all the air bubbles needed for the cake to rise and be nice and fluffy.
Pour mixture into greased tin and bake for 45-55minutes.
All ovens vary so test after 45min by inserting a skewer into the centre - it should come out clean and dry.
Cool in the pan for at least 10minutes and then gently remove onto wire rack or serving plate.
Dark Chocolate Ganache:
Melt your dark chocolate in the microwave in 30second intervals - this generally takes 1minute but if it needs more melting just add another 15seconds.
Add the oil and give it a good mix. The oil will ensure the ganache has a beautiful glossy look and a delicious chocolate flavour without the use of cream
Pour the dark chocolate ganache over your cooled cake and enjoy!!!
Best served with fresh summer berries and fresh cream.
Enjoy and let Albex Dishwashing Liquid help clean up the mess!