For Ganache:
whipping cream, ½ cup
baking chocolate, ¾ cup (I usually use Hershey’s milk chocolate chips. You can also use Hershey’s semi sweet chocolate chips for this)
Place the baking chocolate or chocolate chips in a bowl. Heat the whipping cream on low flame ’till small bubbles start appearing around the edges. Pour the heated cream to the bowl with the chocolate. Let it rest for 5 mins. Whisk it, using a balloon whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice and whip it. It will start thickening. Spread the ganache on the cooled cupcakes or cake. Enjoy!
Notes – This is an extremely moist cake, so I won’t suggest making a layered cake. You can store the cake (without ganache or icing) at room temp for 3 – 4 days in an air tight container. The original recipe calls for baking powder. But I’ve read somewhere that for chocolate cake, baking soda is better. The reason, baking soda will react with cocao powder and gives a darker colour to the cake. I used castor sugar for the recipe for easy blending of ingredients, however you can use regular sugar. You can serve this cake as a dessert along with a scoop of your fav ice cream.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 ½ teaspoon baking powder + ¼ teaspoon salt to 1 cup all purpose flour.
Note from Adri Poultney – Just one thing to note, make SURE your liquid mix is cooled before adding the egg, because if it’s still too warm, the egg will split, and the whole cake ends up tasting like egg and my darling chef husband learnt this the hard way. This cake has never flopped for me, but he managed it!
