Moist Chocolate Cake (1) (Number cake)

My son loves chocolate and so for his 21st birthday, I baked him a Moist Chocolate Cake (1).

Since Number cake is trending now, I wanted one that reflected this event as well as all his favorite goodies.

Findings::

This recipe is very interesting, and if you are short of time and needed a break to do other stuff, this recipe is ideal.  It can break into two intervals and is rather foolproof.  I shall try with a sheet pan next time.

I doubled the recipe and yield 8" round and square pans.

Initially, I wanted to bake this in a sheet pan and cut out the numbers but decided to just go with the two pans.  Big mistake as these did not turn out to be what I wanted.  Took a while to get the lettering out.

Due to the hot weather, my white ganache was not firm enough and did not hold up well and since I did not chill the KitKat, it was melted. (next time, I must chill before use)

Luckily for me, the cake turned out nice and moist and with intense chocolate.  Definitely for chocolate lovers.

Am glad that it was very well-received.  

I thank God that he reached yet another milestone smoothly.  A day he is finally a young adult and ready to face the world.  With God's guidance, I pray he will one day find his path and be a good man.

What you need:

1½ cup milk

190g castor sugar

150g dark chocolate

250g butter

250g plain flour

1 tsp baking soda

40g cocoa powder

2 eggs

Method:

Preheat oven to 160°C.  Lined and grease an 8” round baking pan.

In a med size pot, melt in the butter and add in the milk. 

Add in castor sugar and stir until it is dissolved.

Add in dark chocolate and stir until melted.

Add in cocoa powder and whisk until lump-free.  Leave to cool till room temperature.

Add in flour little by little.

Stir in the eggs until fully incorporated.

Pour into pan and bake for 90 mins.

Let it cool completely in the pan before turning it upside down to remove parchment paper.

Cut cake into halves.


Chocolate Ganache

300g dark chocolate
150g whipping cream (35% fat)

Method:

Combine chocolate and whipping cream and microwave 1 min interval, stir until smooth.

Clingwrap to the top of the ganache and set at room temperature at 1 hour.

Whisk and clingwrap again.  Set at room temperature for 3 hours.


White Chocolate Ganache

300g white chocolate
100g whipping cream

Method:

Combine white chocolate with whipping cream and microwave at 1 min.  Stir and microwave 30-sec interval.  Stir until smooth.

Let it cool at room temperature and chill for 5 mins.

Whisk until fluffy and transfer to a piping bag with a round piping tip attached.


Assemble

Cut cake into the shape of your choice.

Set cake onto a cake board.

Spread a thin layer of dark chocolate ganache.

Wipe white chocolate ganache along the edge of the cake and fill in the center with dark chocolate ganache.

Lay the next layer of cake.

Spread the dark chocolate ganache on top.

Now arrange all the chocolate wafers, Maltesers, meringue, and mini oreo on top.



Enjoy!