Overly Chocolate Cake

Overly Chocolate Cake

Overly Chocolate Cake

Get ready to get chocolate overdosed because the amount of chocolate in this cake is too damn high!


3 cups (750 gr) all-purpose flour
1 tsp (5 ml) baking powder
1 Tsp (5 ml) baking powder
½ Tsp (5 ml) salt
115 gr chopped dark chocolate (I used the 64% one)
½ cup (125 ml) of cacao powder (sifted)
¾ cup (180 ml) boiling water
1 cup (250 ml) canola oil
3 eggs
1 cup (250 ml) sugar
1 cup (250 ml) gula jawa (or normal brown sugar. Gula jawa is Indonesian brown sugar, it has a bit of salty-caramelish taste to it)
1 cup (250 ml) sour cream

1. Preheat oven to 350 F (180 C). Line 2 8inches round pan with parchment paper and grease the side thoroughly.

2. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Put aside.

3. In another bowl, mix together the chocolate and cacao powder. Add the boiling water and wait for 1 minute without stirring. This will melt the chocolate. After a minute. whisk it until smooth. Stir in the oil.

4. In electronic mixer bowl, beat together the eggs, sugars until it form a light and fluffy mixture. Lower the speed and add the dry ingredients alternately with the chocolate mixture and sour cream.

5. Pour the mixture into the greased pan and bake for around 55 minutes or you can use a tootpick trick to check the center of the cake. Let cool.

6. Once it is cool, unmold and let it sit on the wire. Cut each cake in half, horizontally.

Chocolate Ganache:
400gr chopped dark chopped (64% cacao)
1½ cups (375 ml) 35% cooking cream
½ cup (125 ml) melted butter (I used unsalted butter)
½ cup (125ml) corn syrup

1. Put the cream in the microwave and bring to boil (you can do this on the saucepan on the stove as well), then put in the chocolate. Wait for one minute without whisking to let the chocolate melt.

2. Whisk the mixture until smooth. Pour in the butter and the syrup and whisk to make sure the chocolate is melted and there is no chunk of chocolate left.

3. Let it cool until it become a spreadable mixture (refrigerate it to fasten the process).

The decorating:
2 box of Chocolate rolls wafer
1 bagpipe of commercial white glazing
3 Raspberry

1. Cover each layer of cake with decent amount of the chocolate ganache and stack.

2. Frost the sides and the top of the cake with the remaining ganache

3. Using the white glazing, make circles start from the smallest one in the middle and grow bigger toward the side of the cake. With the tip of knife (upside down), make 8 line from the center of the cake to the outside of the cake. make sure it has even space between the lines. then in the middle between 2 lines, make one line from the outside of the cake to the center.

4.Stick the chocolate rolls wafer around the cake.

5. Put the Raspberries at the center of the cake


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