Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
Step-by-step instructions:
For the cake:
1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat together the oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Slowly pour in the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the ganache filling:
1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Remove the saucepan from the heat and add the chocolate chips.
3. Whisk until the chocolate is completely melted and the ganache is smooth.
4. Let the ganache cool to room temperature.
To assemble the cake:
1. Place one cake layer on a serving plate.
2. Spread the ganache filling evenly over the top of the cake layer.
3. Place the second cake layer on top of the filling.
4. Spread the remaining ganache over the top and sides of the cake.
5. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 260mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut oil instead of vegetable oil.
- You can use almond extract instead of vanilla extract.
- You can use milk chocolate chips instead of semisweet chocolate chips.
Variations:
- You can add chopped nuts or dried fruit to the cake batter.
- You can add a layer of fresh fruit between the cake layers and the ganache filling.
- You can add a layer of whipped cream on top of the ganache filling.
Tips and tricks:
- Make sure to grease and line the cake pans with parchment paper to prevent the cake from sticking.
- Use room temperature ingredients to ensure the cake batter mixes evenly.
- Let the ganache cool to room temperature before spreading it on the cake.
- Chill the cake in the refrigerator before serving to help the ganache set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with cocoa powder.
- Add fresh berries or chocolate shavings on top of the ganache.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding more oil or reducing the baking time.
- If the cake is too moist, try reducing the amount of hot water or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
The Chocolate Chongyang Cake is a popular Korean dessert that is traditionally served during the Chongyang Festival, which falls on the ninth day of the ninth lunar month.
Flavor profiles:
This cake is rich and chocolatey with a smooth and creamy ganache filling.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
Related Categories
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Region: Chinese
Taste: Rich, Sweet, Chocolatey, Moist