Juicy Chocolate Cake with Ganache

Ingredients

• 250 g butter
• 1 pinch salt
• 180 g sugar
• 5 eggs
• 100 g finely grated dark chocolate (min. 60% cocoa)
• 400 g flour
• 100 g cornstarch
• 40 g cocoa powder
• 0.75 sachet baking powder
• 120 ml milk
• 75 ml chocolate liqueur
• 25 ml rum
• 250 g milk chocolate (min. 45% cocoa)
• 125 g whipping cream
• 40 g Butter
• 200 g milk couverture (min. 45% cocoa)
• 40 g coconut oil

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Beat the softened butter with salt until fluffy, gradually add sugar and beat briefly. Gradually fold in eggs one at a time until the mixture is very airy and light. Stir in the chocolate. Mix flour, cornstarch, cocoa powder and baking powder together and sift. Spoonwise alternately mix with milk into the batter so it becomes heavy and falls from the spoon. Pour the batter into the prepared pan, smooth the top and bake in the preheated oven for about 50-60 minutes (do a toothpick test!). Remove and cool. Release from the pan, let fully cool and cut crosswise once. Soak both layers with liqueur and rum and cover with foil to absorb well.

3. 3.

   Meanwhile prepare the ganache: chop chocolate into a bowl. Heat cream, pour over chocolate and stir gently with a spatula until melted. Add butter pieces and mix until glossy. Place the lower chocolate layer in a ring, spread ganache on top, then place the second layer. Press lightly and refrigerate to set.

4. 4.

   For the glaze, chop couverture and melt with coconut oil over a double boiler. Remove cake from ring and lay on a rack, pour the molten chocolate‑oil mixture over it and spread around the edge so the cake is fully coated. Let dry, lift from rack and arrange on a plate.