The Perfect Chocolate Cake

A perfect chocolate cake should be moist, rich, and have a perfect balance between filling and cake :) I'll take you through how to make one, just follow what you see.

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My video style is inspired by Alvin Zhou, be sure to check his channel out! I take my recipes from Dominique Ansel.

INGREDIENTS

For cake:
Dry
1⅓ cup all-purpose flour (220g)
1½ cup granulated sugar (300g)
½ cup unsweetened cocoa powder (45g)
½ tsp baking powder (2g)
½ tsp baking soda (3g)
¼ tsp salt, or a hefty pinch
Wet
2 large eggs (90g)
⅔ cup vegetable oil (115g)
1 cup whole milk (225g)

For ganache:
2 cups heavy cream (480g)
½ cup milk (125g)
16 ounces baking chocolate (480g)
1 stick softened unsalted butter (115g)

For simple syrup soak:
½ cup sugar
½ cup water
Directions: Heat water and sugar in a saucepot on medium heat, stirring occasionally, until all sugar is dissolved. This takes about 3-4 minutes. It can be used right away after that, or stored in fridge for up to a week.

Notes:
1. My cake had a dome on top, I don't mind because I cut it off and my family and I snack on it, but if you don't want yours to dome as much, try wrapping a towel around your pan and secure it with a safety pin before you bake it, or bake at a lower temperature (325°F/162°C) for a bit longer.
2. If you end up having not enough ganache, make another batch by dividing the given recipe in half, that should be more than enough!
3. Ganache can be stored in the fridge for up to 3 days. With the left over ganache you can make so many things! I'll link a recipe for chocolate truffles that just require a chocolate ganache and cocoa powder.
4. Use a serrated knife for cutting! A regular knife will be very hard to use.
5. Glaze your cake immediately after you take it out the freezer.
6. LET YOUR CAKE DEFROST for at least an hour in the fridge after you glaze it! It will still be frozen if you try to eat it right after you glaze it.

Chocolate truffles:    • My Go-To Dark Chocolate Ganache, turn...  

Thanks for watching!