Bake Along has now completed it's 3rd year, how time flies! I hope this event will continue for many more years to come as I enjoy baking along with the three ladies who started this event:) Thank you, Zoe, Joyce and Lena, you brought us lots of delicious fun:D
For this celebration, the ladies had chosen chocolate again to commemorate this event. I loved what they had baked and had a hard time choosing which recipe to follow. Finally I settled on Lena's as hers seemed easiest and she used metric measurement and her cake looked really moist and dark and yummy! Mine didn't look as nice but the taste was delicious! My sons gave their thumbs up on this cake; I suspected the ganache helped heaps:P
Chocolate Glaze
100gm dark chocolate, chopped
50ml single cream ( I used 36% fat whipping cream)
Directions:
Preheat oven to 160C . Grease a 18cm(7") cake tin. Place the butter and sugar in the bowl of an electric mixer and beat till light and creamy. Add the eggs and beat well. Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and cooled melted chocolate and mix until just combined.
Pour the mixture into the prepared tin and bake for 55mins-1 hour or until just set. Cool in the tin.
To make the chocolate glaze, combine the chocolate and cream in a saucepan over low heat and stir until smooth. Allow the ganache to stand for 5 minutes before spreading over the top of the cake. Refridgerated for an hour to set before slicing and serve. Keep any leftover cake in the fridge and bring it to room temperature before eating.
* this is 2/3 of the original recipe. For full recipe, pls refer
I'm linking this post to Bake Along 3rd Anniversary, hosted by
