Moka cake with ganache

Moka cake with ganache
80
4
Intermediate
360 grams flour
200 grams sugar
110 grams butter
3 eggs
salt
220 grams dark chocolate
220 grams fresh cream
50 milliliters coffee
vanilla baking powder


Prepare the moka cake.

Melt 100 grams of butter at very low flame.

Beat the eggs with the sugar until they become a frothy and swollen mixture. Add to it the melted butter (it has to be lukewarm), a pinch of salt, coffee, 350 grams of flour and finally the baking powder.

Take a round mould of 18-20 cm of diameter (previously buttered and floured) and pour the cake's mixture. Then, bake it in a pre-heated oven at 180° for 1 hour. Once the cake is ready, let it rest for 5 minutes before removing it from the oven.

Prepare the ganache.

Use a saucepan to boil the cream, then mince the chocolate and add it to the boiling cream. Stir until the mixture becomes creamy and cook for a couple of minutes.

When the ganache is cold, use it to garnish your moka cake!

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