Ingredients for the dough:

1 medium egg
A pinch of salt
8 g of vanilla sugar or vanillin
100 g of sugar
80 ml of sunflower seed oil
100 ml of milk
7 g baking powder (1 teaspoon)
120 g of 00 flour
10 g of bitter cocoa
For the chocolate cream:

600 ml of milk
100 g of sugar
25 g of bitter cocoa
50 g of corn starch
50 g of dark chocolate
50 g of butter
For the chocolate ganache:

140 ml of whipping cream
120 g of dark chocolate
Instructions:

In a bowl, beat the egg with a pinch of salt, the vanilla sugar and the sugar until you obtain a frothy mixture.

Add the sunflower oil and milk to the egg and sugar mixture. Mix well.

Sift the flour, baking powder and bitter cocoa into the bowl with the mixture and mix until you obtain a smooth mixture.

Divide the dough into two equal parts.

Pour part of the dough into a previously buttered and floured 24cm mould. Bake in a preheated oven at 170°C for 15 minutes. Let cool completely.

In the meantime, prepare the chocolate cream. In a saucepan, mix the milk, sugar, bitter cocoa and cornstarch. Cook over low heat until the cream thickens. Add the dark chocolate and butter. Mix until you obtain a smooth and homogeneous cream. Cover with cling film and place in the fridge for 1 hour.

When the cake and cream are cooled, pour the chocolate cream onto the base of the cake and level the surface.

Make the chocolate ganache: heat the whipping cream in a saucepan. Pour the hot cream over the dark chocolate and mix until you obtain a smooth and shiny cream.

Pour the chocolate ganache over the chocolate cream and spread it evenly.

Place the cake in the refrigerator for another 3 hours.

Serve the cake decorated as desired and enjoy this goodness!

This Chocolate Cream Ganache Cake is just too good to resist!

Thank you for your support! 🥰😘 Remember to rate it from 1 to 10. Enjoy your meal