As we bring the 2018 Christmas celebrations on this channel to a close, we leave you with a perfect dessert to ring in the new year. Our rich chocolate cake is constructed in two tiers. The sponge is moist and delicate, and melts in your mouth. Sandwiched between the sponges and smothered around them is a silky, decadent dark-chocolate ganache. This is a cake for birthdays and special occasions. But let’s be real, you (and we) would eat this any day of the week.
LIST OF INGREDIENTS: at https://bongeats.com/recipe/chocolate-cake/
The tender crumb structure of the sponges comes largely from emulsifying the fat in the other liquids. Also unusual is this recipe’s use of boiling hot water, which apart from reducing gluten (which tends to make cakes chewy) also helps with the emulsion. Here, we’d be remiss if we didn’t credit ChefSteps’ chocolate cake recipe (linked below). Can’t thank them enough for turning us on to the hot-water technique. We’ve made several chocolate cakes in our day, and this was by far the best we’ve had.
CHEFSTEPS’ ULTIMATE CHOCOLATE CAKE: https://www.chefsteps.com/activities/ultimate-chocolate-cake
Steamed ginger pudding: https://www.youtube.com/watch?v=mB3ImCyk7NU
Christmas fruitcake: https://www.youtube.com/watch?v=Cd0x661PujE&list=PLGX3dcCcJDYxj4vK9S3uvL4WSGS69ahcf
OUR KITCHEN TOOLS (affiliate links; we earn a small commission): https://bongeats.com/kit
“Une Vie D’enfant – Bossa Nova (Scottish Lente)” by AMAZONe
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