I wanted to try out a different yet easy recipe for a chocolate cake and finally landed up at LWCT for the ultimate moist chocolate cake which Nisha had adapted from Maria.Though Maria had a given a note not to try this for a layered cake, I wanted to give a try. I was not that confident in cutting the cake horizontally as it was too moist Hence I made two cakes and sandwiched with marshmallow cream and a ganache topping. I loved it with a scoop of homemade vanilla ice-cream. That's how I celebrated my birthday with a cake from my oven J . The whole cake serves around 20-22
Ingredients for the cake:
Milk -- 1 ½ cups
Butter -- 100 gms
Oil -- ¼ cup
Cocoa powder -- ½ cup
All purpose flour -- 1 cup
Baking soda -- ½ tsp
Baking powder -- ½ tsp
Granulated sugar -- 250 gms
Egg -- 1 large
Vanilla extract -- 1 tsp
Salt -- ¼ tsp
Ingredients for marshmallow filling:
Heavy cream -- 1 cup
Marshmallows -- 5 oz / Half bag
Confectioners' sugar -- ½ cup
Salt -- 1/8 teaspoon
Vanilla extract -- 1 to 2 teaspoons
Ingredients for ganache:
Chocolate -- 12 ounces chopped into small pieces
Heavy cream -- 1 cup
Preparation of the cake:
In a sauce pan add the milk, oil, butter and cocoa powder. Mix together on medium low heat until the butter melts completely. Keep aside to cool, stirring in between to avoid any layer formation on the top.
Preaheat the oven to 350 degree Farenheit. Prepare a 9 inch baking pan lined with parchment paper.
In a mixing bowl add flour, baking powder, baking soda, sugar and salt. Mix well using a whisk.Beat the egg in a bowl and add it into the dry ingredients. Add vanilla extract and then the cooled cocoa mixture.
Mix well using an eliectric mixer or a whisk until all the ingredients are well combined.
As Nisha explained, the batter would be really loose, but not to worry.(I would have worried, if I hadnt read the note)
Pour this into the prepared pan bake for 45 to 55 minutes.It took 45mins in my oven.
Use a toothpick to test if the cake is done.
Let it cool to a touchable point and then invert it onto a cooling rack to cool completely.
I made two such cakes to sandwich.
Preparation of Marshmallow filling:
Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan. Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.Remove from the heat, and stir in the vanilla.
Pour the icing into the mixing bowl and refrigerate for a min of 8 hours
Remove the icing from the refrigerator and beat it at high speed, using an electric mixer. Beat until the icing is smooth and glossy.This takes almost a minute.It will be very thin and smooth at this stage. Set the icing aside to rest at room temperature for 30 to 45 minutes; it will stiffen as it sits, bringing it to spreadable consistency.
Spread it inbetween the cakes and I also did a crumb coat on the sides of the cake with this filling.
Preparation of the Ganache topping:
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
I poured ¼ th of it over the top and in a circular motion, covered the top of the cake.
Once it was completely cool, I refrigerated the remaining ganache for about 10 mins and then whipped it to pipe it on the sides.