CHOCOLATE CAKE Moelleux Recipe

CHOCOLATE CAKE Moelleux Recipe

Ingredients:
For the Cake:
100 g cake flour
20 g cocoa powder
1/4 tsp baking soda
1/4 tsp salt
5 egg whites
100 g granulated sugar
45 g milk
1 tsp vanilla extract
5 egg yolks
50 g granulated sugar
50 g vegetable oil
For the Whipped Cream Filling:
400 g heavy whipping cream
60 g powdered sugar
A pinch of salt
5 g cocoa powder
1/2 tsp vanilla extract
For the Chocolate Ganache:
135 g hot heavy whipping cream
150 g semi-sweet chocolate, chopped
15 g unsalted butter
Instructions:

Preparing the Cake:
Preheat the Oven:

Preheat your oven to 160°C (320°F).
Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper.
Mix Dry Ingredients:

In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.
Prepare the Egg Whites:

In a large bowl, beat the egg whites until soft peaks form. Gradually add the 100 g of granulated sugar, continuing to beat until stiff peaks form. Set aside.
Prepare the Wet Ingredients:

In another bowl, whisk together the egg yolks and 50 g of granulated sugar until pale and thick.
Add the vegetable oil, milk, and vanilla extract, and whisk until well combined.
Combine Wet and Dry Ingredients:

Gently fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix.
Incorporate Egg Whites:

Gently fold one-third of the beaten egg whites into the batter to lighten it. Then fold in the remaining egg whites until fully incorporated and the batter is smooth.
Bake the Cake:

Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Whipped Cream Filling:
Whip the Cream:
In a large bowl, beat the 400 g of heavy whipping cream with the powdered sugar, a pinch of salt, cocoa powder, and vanilla extract until stiff peaks form.
Preparing the Chocolate Ganache:
Make the Ganache:
Place the chopped semi-sweet chocolate in a heatproof bowl.
Pour the hot heavy whipping cream over the chocolate and let it sit for a minute to melt.
Stir until smooth, then add the unsalted butter and continue to stir until the butter is melted and the ganache is glossy.
Assembling the Cake:
Assemble the Cake:

Once the cake is completely cooled, slice it horizontally into two even layers.
Spread a generous layer of the whipped cream filling over the bottom layer of the cake.
Place the top layer of the cake over the filling.
Finish with Ganache:

Pour the chocolate ganache over the top of the assembled cake, spreading it evenly to cover the top and sides.
Chill and Serve:

Chill the cake in the refrigerator for at least 30 minutes to set the ganache.
Slice and serve your delicious Gâteau au Chocolat!
🌟 Conclusion:
Enjoy this moist and delectable Gâteau au Chocolat that melts in your mouth! Perfect for any occasion, this cake is sure to impress with its rich chocolate flavor and creamy filling. Bon appétit!