Singaporean•indulgent

Devil’s Food Cake with Ganache

Please take note that this recipe is for a 2 layer cake. Simply half all the ingredients in this recipe, if you want to make a single layer cake.

Ingredients

Quantities are shown as originally provided.

1
Melt butter in a bowl over hot water (double boil)
2
After butter has completely melted, set aside to cool down.
3
Add white vinegar to evaporated milk and mix well.
4
Sieve cocoa powder and self raising flour into a bowl.
5
Sieve bicarbonate of soda and salt.
6
Add sugar and mix all dry ingredients well.
7
Pour milk/vinegar mixture and vanilla extract into melted butter and mix well.
8
Beat eggs and pour into melted butter mixture and mix well.
9
Gradually pour the wet ingredients into the dry mixture and mix thoroughly until batter is smooth.
10
Pour batter equally into two 8 inch round baking pans lined with baking paper at the bottom.
11
Bake in a preheated oven at 180C for 15 minutes. Then lower the temperature to 160 C and bake for another 30-45 minutes. Cake is done when the skewer comes out clean.
12
Set the cake aside to cool before unmoulding.
13
Pour chocolate chips into a bowl of whipping cream and heat over hot water (double boil) until the chips melt completely. Allow the ganache to cool slightly before pouring over the cake.
14
Place cake on a raised platform with a tray lined with baking paper beneath it. Trim top of cake flat (if necessary) before covering with chocolate ganache.
15
Carefully pour chocolate ganache over cake and let it drip over the sides till cake is fully coated.
16
Remove and transfer the cake onto a clean plate.
17
Decorate cake with fruits and nuts.
18
Chill in the fridge for chocolate ganache to firm up before cutting.