This is really last minute. I only started making this cake around 4pm for a dinner gathering that is to begin at 7.30pm.
Earlier on in the afternoon, I was busy making sugar cookie dough with the girls. Whilst that was chilling in the fridge, hubby reminded me that I promised the dinner crowd a cake. OMG. I conveniently assumed it was no longer required since it is not potbless tonight.
So I turned to my trusted chocolate cake recipe adapted from Nigella Lawson. Original recipe can be found here Nigella’s Chocolate Cake
Good thing I had leftover ganache sitting in my fridge. It gives the finishing a slightly more polished look not to mention the magic that ganache does to the taste of your cake, almost immediately.
I tweaked the recipe by reducing the sugar to 180g, doubling the amount of cocoa powder to 80g, and using 3 medium eggs instead of 2 large ones. I also made my own buttermilk since I didn’t have any sour cream on hand.
I personally find that this cake pairs better with a ganache rather than chocolate frosting.
For the ganache, do 1:1 ratio of cream and dark chocolate. In Singapore, single or double cream is hard to come by. I use whipping cream instead. Bring it to a scald, I.e on the brink of boiling but not quite bubbling yet. Pour it over chopped dark chocolates (I say at least 60% bitter) and let it sit for a while before stirring till the mixture is smooth and glossy.
If you wanna use it as a glaze, pour it over the cake before it sets. Otherwise you can wait for it to set further before spreading. Or whip it up after it has set and pipe flowers.