12g cocoa powder
50g vegetable oil
55g hot water
58g cake flour
75g egg yolks (around 5 eggs)
175g egg white (around 5 eggs)
6g lemon juice
6g vanilla extract
60g granulated sugar
30g heavy cream
30g bittersweet chocolate chips
220g heavy cream
15g granulated sugar
Chocolate Cake Base
- Separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well cocoa powder and vegetable oil, add in hot water, and mix until well combined. Sift in cake flour and mix well. Add in 5 egg yolks, and mix until well combined. Set aside.
- Preheat the oven to 302℉(150℃). Line the baking tray (mine is 28*28*2.6cm) with baking mat or parchment paper. Take the egg white bowl out of the fridge. Add in granulated sugar, lemon juice and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white, and gently fold it into the batter until just combined. Pour all the batter back into whipped egg white, and gently fold the egg white in until just combined.
- Pour all the batter into the baking tray, smooth it out, give it a tap or two, and send into the oven to bake for 35 minutes.
- When the cake are done, take it out of the oven immediately; let it rest on the cooling rack until it is cool to touch. Use an icing spatula to release the cake from edges, turn the whole cake upside down, remove the cake pan, and peel off the baking mat or parchment paper.
- Slice the cake in half, set aside.
- Melt the bittersweet chocolate chips in 30g heavy cream and mix well. Keep it cool in the fridge.
- In a clean bowl, bring together heavy cream and sugar, use a hand mixer to beat until thickened, add in the chocolate mixture, and beat until it forms stiff peaks.
- Keep the ganache cool in the fridge.
Assemble the Cake
- Spread the ganache onto the upside of the cake base, smooth it out, top it with another slice of cake base. Keep the cake cool in the fridge for about 30 minutes to set.
- Slice and serve.