Black Magic Cake // Recipe

If I were to describe my last two three weeks of life in one word: epic. I'm thankful and grateful and relieved for all that has happened within this short span of time - namely Ryan's commissioning parade, catching up over ramen with my secondary school friends, and the submission of our long and dreadful final year project journey all penned down in a 30 page report. I don't have many resolutions this year, but I do aim to improve my baking and cooking techniques, because recently all that I've baked have been praised incessantly by my family and friends. I have never baked a chocolate cake in my life. Dead serious. Which amateur baker hasn't baked a chocolate cake within a year of baking? Me. I finally decided to bake one a few days ago, and I can safely say it's going to be a batter rising in my oven very very frequently.

The original recipes calls for 400 grams of sugar - absolutely diabetes-inducing - so as I do for most cakes I bake, I reduced to sugar by 100 grams. The final product was still sweet, but it wasn't so much as cloying. All the people who tasted this cake were pleased with the sweetness (the first question I always ask: is it too sweet?). Could it be an AZN thing...?

Then I layered the cake with a creamless ganache. Yup, it is possible to make ganache without cream! We don't always have cream sitting in our fridges, do we? I followed a recipe here and allowed it to set in the freezer, and then slathered it all over the cooled cake.

Decked the walls with my favorite chocolate wafers (which can only be found in Indonesia *insert depressed face*) and carelessly sprinkled remnants of it just to brighten it up a little. One of the best chocolate cakes ever (yes, better than P.S Cafe's blackout!)

Recipe card can be downloaded here.

Recipe adapted from Hershey's.

Recipe card can be downloaded here.

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