If you’re looking for a chocolate cake with intense flavor and an exquisite creamy texture, then this recipe is for you. The prep time is short and you don’t need a hand mixer to make it; baking and cooling the cake is what takes the most time.
Since I’m always looking for new ways to play with ingredients, you can replace the regular flour with almond flour and instantly turn this chocolate cake into a piece of gluten-free art, perfect for those who have a hard time with gluten but don’t want to give up chocolate cake.
The best part of this recipe is that you can refrigerate it for up to 3 days in a vacuum-sealed container so that it doesn’t absorb any strange smells. Before serving it you should leave it out at room temperature for about 20 minutes so that it gets soft and creamy again.
This cake is so intense that a small portion is enough to satisfy any chocolate cravings. To make the process a little easier, you can make the ganache the day before and once it’s cool you can move it to the refrigerator in a well-sealed container. But, if you really have a serious sweet tooth, you can top it off with blackberry sauce or custard. I love custard so much I could eat it by the spoonful, but that’s a different story.
How do you like your chocolate cake?
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