Chocolate Cake With Chocolate Ganache Frosting

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Method

Step 1:

To make the frosting, place the chocolate in a bowl while heating the cream to a gentle simmer on the stove.

Step 2:

Pour the hot cream over the chocolate and allow to sit for about 3 min before gently folding it together to make the ganache. Set aside at room temperature until time to frost the cake.

Step 3:

Preheat the oven to 175°C and prep 3 standard rounded cake pans. Grease the inside and line the bottom with parchment paper.

Step 4:

In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.

Step 5:

Set aside. In a measuring jug or another bowl, add the milk and stir in the vinegar and vanilla.

Step 6:

Set aside. In a large mixing bowl, whisk together the sugars, oil, and Excella mayonnaise, followed by the eggs and egg yolk. Mix in the milk mixture.

Step 7:

Pour in half of the dry ingredients and whisk to combine. Pour in the hot coffee and whisk to combine, followed by the remaining dry ingredients. The batter should be very thin and liquid.

Step 8:

Evenly distribute the batter between the three pans. Bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Step 9:

Allow the cakes to cool in the pan for about 10 minutes, then run a knife around the edges and turn out onto a cooling rack.

Step 10:

Cool the cakes completely, either at room temperature or in the refrigerator before frosting.

Step 11:

Frost the cakes starting with the bottom layer working your way up.

Step 12:

Finish the cake as desired then cut a slice and enjoy!