Quick & Easy Holiday Chocolate Cake

The most delicious, juicy, moist, airy, perfect for the holidays! Chocolate cake for one, two, three is remarkable because with a minimum of effort you get the most positive result. You simply mix the dough, bake it into one cake layer and top it with chocolate ganache. Decorate however you wish!
cook time: 24h
Noah Merrick
Quick & Easy Holiday Chocolate Cake

Nutrition Facts (per serving)

332
Calories
14g
Fat
42g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Sugar 300 g
Milk 260 ml
Wheat flour 235 g
Cocoa 65 g
Olive oil 60 g
Butter 60 g
Soda 7 g
Eggs 2 pc
White wine vinegar 1 tbsp
Vanilla extract 2 tsp
Salt 1 tsp

Ganache:

Butter 6 g
Dark chocolate 60 g
Cream 60 ml
cinnamon stick 1 pc

Recipe instructions

Step 1

Step 1
How to make chocolate cake for One Two Three? Prepare the ingredients according to the list. Remove the butter from the refrigerator in advance; it should be soft. Take the highest grade flour. Milk — any fat content. Wash the eggs and dry with napkins.

Step 2

Step 2
In a separate bowl, combine wheat flour, cocoa, sugar and salt. You may need more or less flour than I did, so set some of the flour aside and then add it in parts, keeping an eye on the consistency of the dough.

Step 3

Step 3
Gently mix the dry mass.

Step 4

Step 4
Add raw eggs, soft butter, olive oil, milk and wine vinegar to the flour mixture.

Step 5

Step 5
Beat everything with a mixer until a glossy homogeneous mass is formed.

Step 6

Step 6
Pour the dough into a greased baking pan. The consistency should be like very thick sour cream. I had a cooking ring without a bottom, but the dough did not leak out during baking. Bake the crust in an oven preheated to 175°C for about 45-55 minutes (depend on your oven!). After 20-25 minutes from the start of baking (necessarily after the cake stops growing!), start checking its readiness with a wooden skewer every 5 minutes.

Step 7

Step 7
It is important not to overcook the crust in the oven, otherwise it may become dry or burnt. As soon as the skewer is dry, the cake is ready. It took me another 20 minutes (in total, the cake was baked for 50 minutes, but it may take you more or less time, it all depends on the features of the oven). Turn the finished cake upside down onto a wire rack, remove the parchment and cool.

Step 8

Step 8
You can wrap the crust in cling film and leave it to cool at room temperature overnight. This way it will retain moisture not only inside, but also outside.

Step 9

Step 9
Prepare the ingredients for the ganache. Take cream with at least 30% fat content.

Step 10

Step 10
Pour the cream into a separate ladle. Add a cinnamon stick to them and bring to a boil on the stove.

Step 11

Step 11
Place the chocolate in a bowl. Pour boiling cream over it and, stirring, melt completely.

Step 12

Step 12
Cool the ganache to room temperature and add soft butter. Stir until smooth.

Step 13

Step 13
Drizzle the ganache over the cooled chocolate cake, let it set, and then decorate the cake as desired. I have fresh fruits: kumquats, grapes, and mint leaves.

Additional rubrics

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