How many times have recipes promised you the ultimate chocolate cake? Can she claim the lead? If you want my opinion...YES.
The mold we used is the 10-12 cups Heritage Bundt and I'm giving you a link to check it out below.
Chocolate Cake with Ganache
Materials:
240 gr. flour for all uses
350 gr. crystal Sugar
90 gr. cocoa powder
2 kg of baking soda
3/4 kg baking powder
1 kg of salt
240 gr. yogurt at room temperature
237 gr. hot water
110 gr. vegetable oil
3 large eggs at room temperature
1 kg pure nielsenmassey vanilla extract
1/2 cup dark chocolate
Cocoa powder or flour
For the dark chocolate ganache
180-240 gr. whipped cream
200 gr. dark chocolate chips
Recipe :
For the Cake:
1. Preheat the oven to 170 C.
2.Spray cake pan with non-stick spray & dust with cocoa powder or flour.
3. Combine the flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of a mixer and mix until smooth.
4. In another bowl, mix the yogurt, water, oil, eggs and vanilla.
5. With the mixer on low speed, slowly add the liquid ingredients to the solids.
6. Add the chocolate chips.
7.Place in the tin and bake for 40-50 minutes or until a toothpick comes out from the center of the cake with a few moist crumbs on it.
8.Let the pan cool for 15-20 minutes before inverting it onto a cake stand.
For the Ganache:
Heat the cream for about a minute in a bowl with the chocolate chips and mix until the mixture is homogeneous.
Served hot!
As I told you before, the Heritage Bundt Pan is sized in a pan as you are used to, "regular", and its excellent quality of cast aluminum combined with the hole in the middle allows it to bake evenly, like any pan by Nordicware.
TIP
**Grease your mold with butter, or oil spray and then sprinkle it with commercial breadcrumbs. You will see how easily even the most difficult design comes out, while you will be impressed with the cleanliness of the cake.
....we love to take care of you!
If you still don't like this one, you could choose from the following!!
