Мега Шоколадный Торт | Простой и Вкусный Рецепт | Chocolate Cake | Tanya Shpilko

Chocolate Ganache Cake. My favorite chocolate cake recipe to date! It's rich in flavor, uses chocolate ganache instead of heavy buttercream, and, best of all, it's easy to make. Everything is made in one pan. This recipe is very similar to my Mega Chocolate Ganache Cake, but it's a more festive option. Mega Chocolate Ganache Cake:    • Мега Шоколадный Пирог с Ганашем | Chocolat...   Recipe: 1 cup = 250 ml Ganache: 350 ml heavy cream 33% (bring to a boil, but do not boil) 360 g (4 pcs) dark chocolate ~45% cocoa (I used "Puteshestvie"), you can add 1 milk or bitter chocolate (break into pieces) 2 tbsp (300 g) flour ¾ cup (70 g) cocoa (it greatly affects the taste of baked goods, try to find a good one) 2 tsp baking powder ½ tsp baking soda 1 tsp salt 2 tbsp (420 g) sugar 2 eggs ½ tbsp (125 ml) vegetable oil 1 tbsp (250 ml) kefir ¾ tbsp (180 ml) strong coffee (2 tsp coffee) 2 tsp vanilla extract (if available) 1) For the ganache, pour the hot cream over the chocolate pieces. Let sit for 3-5 minutes and stir well. Leave to thicken at room temperature for 2-3 hours. 2) Sift the dry ingredients into a large bowl and mix well. Add the eggs, oil, kefir, coffee, and vanilla, and mix with a whisk or mixer on medium speed for about 2 minutes. 3) Line a 23 cm diameter pan with parchment paper and grease the top with butter. Divide the dough into two portions. Tap the surface several times to release any air bubbles. 4) Bake in a preheated oven at 180°C for 30-35 minutes. Check for doneness with a toothpick; there should be no raw dough on it. 5) Cool the cake layers in the pan for 15 minutes, then remove them and let them cool completely (preferably on a wire rack to prevent the bottom from getting wet). Excellent high-fat cocoa powder (Italy, France), great for those who bake often: (France) https://bakerstore.ru/shokolad/kakao/... (Italy) https://bakerstore.ru/shokolad/kakao/... Baker Store: https://bakerstore.ru/?tracking=Shpilko 5% discount with coupon: Shpilko Follow me on VKontakte: https://vk.com/tanyashpilko Follow me on Instagram:   / tanyashpilko   Advertising and partnerships: [email protected] Recipe: Ganache: 1 ½ cup (350 ml) heavy cream 33-35% (bring to a boil) 12 oz (360 g) semi-sweet chocolate (you can also add some milk chocolate) 2 cups (300g) flour ¾ cup (70 g) cocoa powder 2 tsp baking powder ½ tsp baking soda 1 tsp salt 2 cups (420 g) sugar 2 eggs ½ cup (125 ml) vegetable oil 1 cup (250 ml) buttermilk / kefir (or add 1Tbsp lemon juice into milk and let skim) ¾ cup (180 ml) brewed coffee (warm) 2 tsp vanilla 1) First make the ganache. Bring the cream to a boil and pour it over the chocolate. Let melt for 3-5 minutes then stir well until the ganache is smooth. Cool completely. You can refrigerate it for 1 hour or until it thickened. 2) Combine all dry ingredients. Add eggs, butter, buttermilk (or low-fat kefir), warm coffee, vanilla and beat on medium speed of mixer about 2 minutes. 3) Grease and line 22-23cm (9 inch) backing pan with parchment paper. Divide the batter evenly and pour into pans. Bake in a preheated oven 180°C | 350°F 30-35 or until a toothpick inserted into the center comes out clean but don’t over bake the cake! Cool for 15 minutes then remove from the pan and cool completely on wire racks. 4) Cut and remove the rounded tops of each cake if needed. Spread the ganache. The composition "Life of Riley" belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/.... Original version: http://incompetech.com/music/royalty-.... Artist: http://incompetech.com/