Easy Chocolate Cake, moist and light-textured

Name: Easy Chocolate Cake, moist and light-textured
Yield: 4-6 people
Cuisine: American
Ingredients: 60 g unsalted butter; 30 g milk couverture chocolate; 3 eggs, about 150g, room temperature; 120 g granulated sugar; 60 g milk, room temperature; 45 g ground almonds; 75 g cake flour or all-purpose flour; 5 g baking powder; 15 g cocoa powder, sugar-free; 50 g milk couverture chocolate; 50 g heavy cream; 160 ℃ / 320 F for 40 minutes (Preheat to 180℃ / 356 F); You can replace couverture chocolate with compound chocolate

Fumie's Recipe @cook_WSLB

This is a moist and light-textured chocolate cake that isn't overly rich. It's easy to make with a whisk, so you can easily make it without any difficulty.

Fumie's Recipe @cook_WSLB

This is a moist and light-textured chocolate cake that isn't overly rich. It's easy to make with a whisk, so you can easily make it without any difficulty.

Saved

Ingredients

4-6 people

Cake
60 gunsalted butter
30 gmilk couverture chocolate
3eggs, about 150g, room temperature
120 ggranulated sugar
60 gmilk, room temperature
45 gground almonds
75 gcake flour or all-purpose flour
5 gbaking powder
15 gcocoa powder, sugar-free
Ganache
50 gmilk couverture chocolate
50 gheavy cream
Baking
160℃ / 320 F for 40 minutes (Preheat to 180℃ / 356 F)
You can replace couverture chocolate with compound chocolate

Saved

Steps

1

My YouTube Recipe Channel→ Fumie's Recipe
https://youtu.be/lR0bNIqKMcY
2

Line a cake pan with parchment paper. Preheat an oven to 180℃ / 356 F. Mix well dry ingredients (ground almonds, flour, baking powder, cocoa).
Cut unsalted butter and milk chocolate into small pieces, and put them in a bowl. Put the bowl in 50°C hot water (equal parts of water and boiling water). Wait for about 30 seconds before dissolving. Let it cool.
3

Beat eggs lightly until smooth. Add granulated sugar, and mix for 2 mins to dissolve the sugar. Sift the dry ingredients over in 3 batches. For the first time, stir vigorously until well mixed. For the second and third times, stir more slowly and gently.
4

Add milk, and stir gently until smooth. Make sure that the chocolate and butter mixture is cold to 30℃ / 86 F or less, and add to the batter. Stir well until well combined, and then continue to stir for about one minute.
5

Pour into the pan. Lower the oven to 160℃ / 320 F, and bake it for 40 minutes. Remove it from the oven, let it cool for 20 mins, and remove the cake from the pan. Wrap it in plastic wrap while it's still warm.
6

Make ganache. Chop milk chocolate into fine. Use a microwave to warm heavy cream until just before boiling, and pour it over the chopped chocolate. Wait for about 30 seconds before dissolving.
7

Chill the ganache until it thickens to a firm consistency, and then drizzle over. (It’s recommended to chill the remaining ganache and enjoy it.)