Ingredients
The Chocolate Base
200g All-purpose flour
200g Granulated sugar
50g Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
2 Large eggs
120ml Whole milk
120ml Vegetable oil
120ml Boiling water (to bloom the cocoa)
The Cream Layer
300ml Heavy whipping cream (chilled)
200g Cream cheese or Mascarpone (at room temperature)
80g Powdered sugar
1 teaspoon Vanilla extract
The Chocolate Ganache
150g Dark chocolate (chopped)
150ml Heavy cream
A pinch of salt
Preparation Method
- Bake the Base
Preheat your oven to 180°C. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and baking soda. Add the eggs, milk, and oil, mixing until smooth. Stir in the boiling water last (the batter will be thin). Pour into a greased rectangular baking dish and bake for 25–30 minutes. Let it cool completely. - Whip the Cream
In a medium bowl, beat the cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Spread this evenly over the cooled chocolate cake and refrigerate for 30 minutes. - Prepare the Glossy Ganache
Heat the 150ml of heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir gently until smooth and glossy. - The Final Assembly
Let the ganache cool slightly so it’s pourable but not hot (to avoid melting the cream layer). Pour it over the chilled cake, tilting the dish to ensure even coverage. Refrigerate for at least 3–4 hours (or overnight) before slicing into squares.
Pro Tip: For clean, sharp edges like the ones in your photo, dip your knife in hot water and wipe it dry between every single cut!
