FoodLife at the farm

Torta Chocolate Humeda. (Or humid chocolate cake)

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FoodLife at the farm

Torta Chocolate Humeda. (Or humid chocolate cake)

humid chocolate cake

The cake is made in 3 phases. First start with the base, once it’s cooled down, start the “humid” phase. Once the cake has absorbed it all, start phase 3. You can choose to do that last bit just on top of the cake or slice the cake in it’s middle and add an extra layer of ganache in between. Which is what we did :p

Base

  • 2 cups self raising flour
  • 1 1/2 cup sugar
  • 3 tbs baking powder
  • 1 tsp salt
  • 1/2 cup oil
  • 8 eggs
  • 1 tsp vanilla essence
  • 3/4 cup cocoa powder
  • 1 cup hot water
  • 1/4 tsp cream of tartar

The “humid” part

  • 1 cup sugar
  • 2 cups water
  • juice of 2 limes
  • boil for 7 to 10 minutes, and spread hot on the cake once cooled.

The ganache (icing)

  • Can of extra condensed milk
  • Can of evaporated milk
  • 125 g of 70% chocolate
  • (for those who like it a little bit bitter like me, add some cocoa powder)

Use a 25-26cm diameter mould. pre-heat oven to 180oC.

separate the egg whites from the yolk. beat the whites with the cream of tartar til stiff and keep it aside.

mix flour, baking powder and salt. sift it 3 times.

mix egg yolk and sugar. slowly add the oil while mixing.

put the cocoa powder in a bowl and slowly add the hot water while mixing. get rid of the clumps. Add the vanilla. Slowly add the flour mix to the cocoa and the egg yolks, and beat for 3 minutes in the mixer.

Get the bowl out of the mixer.

Check if the egg whites are still stiff. if not, beat them again.

Gently add the whites to the preparation.

put a bit of water into your mould, as if you were rinsing it, make sure it goes everywhere, turn it over to get rid of the extra water but don’t dry it.

Put the mix into the mould and bake for 45min to 1 hour.

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When the cake is out and cooled down, take it out of the mould. Prepare phase 2 and pour it down hot on the cooled down base little by little.

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Put all the ingredients of phase 3 in a pan and stir non-stop til the mixture until you get the texture of a ganache. It may take a while :p

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You can either put the ganache just on top of the cake or if you feel adventurous like us, cut your base in half horizontaly, pour 1/3 of the ganache and spread it on the lower half.

cake in two

put the base back together and pour the rest of the ganache on the top. And voilaaa, ENJOY!

The next week we did a second version of that cake, instead of putting cocoa powder add 5 teespoon of vanilla or coconut and 2 ½ cup of self raising flour. It looks like this and tastes even BETTER :

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