Chocolate Indulgence Cake Recipe • Cotton Soft Chocolate Cake • Kek Indulgence Ala Secret Recipe


Hello! Today, I'm going to make `chocolate indulgence cake".

You can easily make it with cake .


Chocolate Indulgence Cake If there are all the cakes lined in the café, This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling.The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle decor, looks so simple and elegant. I hope you're inspired to make this cake. Let me know your thoughts and how your version turned out as I'm excited to share this recipe with you. Enjoy!

Ingredients:
Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
S0g [4 cup] fine sugar
48g 13 tbsp] light oil
6Oml [4 cup] milk
1 tsp vanilla extract
4tsp salt
90g [4 cup] cake flour
18g [2 tbsp)] cocoa powder

3 egg whites
2 tsp cream of tartar
SOg [4 cup] fine sugar

White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [4 cup + 1 thsp] whipped cream, hot

Dark Chocolate Ganache
200g [1 cup] dark compound chocolate
200g [4 cup + 1 tbsp] whipping cream, hot

Chocolate Glaze
170g [1 cup) dark chocolate coins or compound chocolate
170g [4 cup] whipping cream, hot
8g [2 tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)

sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water) cool before using

Décor
White chocolate drizzle [you can warm up the remaining chocolate
until drizzle consistency]
Dark chocolate piping
Chocolate Chip

White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.

Dark Chocolate Ganache (exactly the same way as the white
chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. Ifyou still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stif.
6. Transfer into a piping bag and set aside.

Assemble the Cake


1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that
can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the
chocolate is completely melted and no lumps. The mixture should be
smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down

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