Rich Chocolate Cake Slices

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This rich chocolate cake is pure indulgence—featuring a light, airy base and a glossy ganache that sets like a dream. It’s the kind of dessert that feels like a celebration, whether it’s a special occasion or just a craving for something truly decadent.

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Ingredients: Cake Base

• 1/2 cup (100g) sugar

• 10.5 tbsp (150g) unsalted butter

• 3.5 oz (100g) dark cooking chocolate

• 1/2 cup (100ml) milk

• 1/4 cup + 1 tbsp (4 tbsp / ~32g) all-purpose flour

• 1 tbsp (12g) baking powder

• 4 large eggs, separated

Ingredients: Ganache Cream

• 2 cups (500ml) heavy cream

• ~21 oz (600g) milk chocolate, chopped

• 1 tbsp sugar

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Process: Cake base

1.

Preheat oven to 350°F (175°C). Grease a rectangular pan—roughly

8x14” (20x35 cm). Set aside.

2.

In a mixing bowl, beat egg yolks with sugar until pale, creamy, and

doubled in volume. This builds the base flavor and structure.

3.

In a small saucepan over low heat, melt the butter and chocolate

together until smooth. Stir in the milk and remove from heat. Let it

cool slightly so it doesn’t scramble your eggs—just warm, not hot.

4.

Slowly add the melted chocolate mixture to the yolk-sugar mix

while whisking. Stir until smooth.

5.

Sift together the flour and baking powder. Gently fold into the batter

—don’t overmix.

6.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Then gently fold them into the batter in 2 additions. Use a spatula

and soft hands—this keeps your cake airy.

7.

Pour into your greased pan. Smooth the top. Bake for 20–30

minutes, or until a toothpick inserted in the center comes out with a

few moist crumbs. Don’t overbake—you want it rich, not dry.

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Process: Ganache Cream

1.

In a saucepan, heat the cream, chopped chocolate, and sugar over

low heat. Stir constantly until the mixture just starts to bubble and

the chocolate is fully melted. Remove from heat. The texture will be

fluid—this is perfect.

2.

While the cake is still warm, poke it all over with a fork. Brush 2–3

tablespoons of warm milk over the surface to help it absorb that

extra richness.

3.

Let the ganache cool for a few minutes, then pour it over the cake

while still warm and fluid. It’ll look runny at first—trust the process.

It sets into a thick, dreamy top layer.

4.

Let the cake cool completely at room temperature, then refrigerate

for at least 4 hours—or preferably overnight. This transforms the

topping into a thick, truffle-like dream.

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Serve

Slice and serve as is, or with a dollop of whipped cream.

It keeps beautifully in the fridge for 5 days, and somehow… tastes even better by day two.