Chocolate Moist Cake

Chocolate Cake

1. Preheat oven to 180°C.
2. In a large mixing bowl, sift in Blue Key Self-Raising Flour, cocoa powder and soda bicarbonate.
3. Mix in caster sugar, eggs, melted margarine and Star Brand Vanilla Flavour. Mix until well combined.
4. Gradually pour in full cream milk and continue to mix at medium speed for approximately 2 minutes, until well combined.
5. Pour batter into an 8 inch round cake pan lined with parchment paper.
6. Bake for 45 minutes or until a bamboo skewer inserted into the center of the cake comes out clean.
7. Remove the cake from the pan and let cake cool completely.

Chocolate Ganache

1. Heat whipping cream in a small saucepan under medium heat. Make sure not to boil the cream.
2. In a bowl, pour the warm whipping cream over chopped dark compound chocolate and stir occasionally until the chocolate is fully melted into the cream. Set aside to cool.
3. Divide 200g chocolate ganache for the chocolate topping cream.
4. The remaining chocolate ganache will be used as spread in between the cake layers.

Chocolate Topping Cream

1. Beat topping cream at medium speed until soft peaks form.
2. Add in the 200g chocolate ganache and continue to beat at high speed until stiff peaks form.

To Assemble The Cake

1. Split the cake horizontally using a long knife. Spread a generous layer of chocolate ganache onto the surface of the bottom cake layer. Place the top cake layer on chocolate ganache.
2. Spread chocolate topping cream evenly on the surface and the sides around the cake.
3. Fill piping bag with the remaining chocolate topping cream and pipe eight rosettes onto the frosted cake.
4. Garnish with fresh strawberries, shaved dark and white compound chocolate.