Decadent & Rich - Eggless Chocolate Ganache Cake |Silent Baking, ASMR

Moist chocolate cake paired with rich dark chocolate ganache. A little goes a long way with this indulgent treat!
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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Dark Chocolate Ganache
470g (16.6 oz) dark chocolate (70%)
420g (1-3/4 cup) whipping cream
100g (3/4 cup + 1-1/3 tbsp.) icing sugar (can adjust to taste)
Chop chocolate into pieces.
In a small pot, heat cream just before boiling.
Pour hot cream over chopped chocolate.
Sit a couple minutes to melt. Mix until smooth, starting from the center.
Add icing sugar, mix until smooth. If it’s still lumpy, microwave at 15-20 second intervals and stir in between. Don’t microwave too long or the ganache will split if overheated.
Strain the ganache (optional but recommended for smoothest texture).
Cover with plastic wrap directly over the surface to prevent skin from forming.
Leave at room temperature 5-6 hours/overnight, or until thick. Don’t refrigerate, or the ganache may become grainy when whipped.
Save around 3/4 cup for garnish. Press and directly cover the portion with plastic, then set aside at room temperature.
Place the bowl of ganache over a pot of boiling/hot water. Don’t let the water touch the bowl - when working with ganache, be gentle with heating or the mixture will split.
Mix until smooth. It will become a little thinner.
Whip on medium-high speed until just lighter in colour, 3-4 minutes. It will gain some volume. Don’t over whip or the ganache will turn grainy.
Eggless Chocolate Cake
Pan size: 13x18”
375g (1-1/2 cup + 1 tbsp.) milk
20g (1-1/3 tbsp.) white vinegar
340g (2-1/2 cup + 1-2/3 tbsp.) all purpose flour
90g (3/4 cup + 2-2/3 tbsp.) cocoa
4g (1 tsp.) baking powder
3g (1/2 tsp.) salt
7g (1-1/2 tsp.) baking soda
350g (1-3/4 cup) sugar
15g (1 tbsp.) vanilla
145g (2/3 cup) oil
260g (1 cup + 1-1/3 tbsp.) hot water
1 tbsp. instant coffee
Preheat the oven to 350F.
In a medium bowl - mix milk with vinegar. Set aside for a few minutes.
In a large bowl - sift flour, cocoa, baking powder, salt, baking soda and sugar. Mix together until evenly combined. Set aside.
In a large cup - mix hot water with instant coffee until dissolved. Pour into the cocoa mixture, mix until smooth (you can use an electric mixer for this).
Pour into a lined 13x18” sheet pan.
Bake 350F 20-25 mins or until toothpick comes out clean.
Remove from the oven, Rest pan on a wire rack. Cool completely.
Cut evenly into 4 quarters, then loosen the cake from the parchment.
Garnish
edible gold
Assembly
Spread 1/4 the whipped ganache over a cake layer. Repeat another 3 times. Smooth out the sides.
Refrigerate 1 hour or until firm.
With a hot knife, trim off the sides. Save the scraps for snacking later.
Carefully transfer to a serving plate.
Warm up the reserved 3/4 cup ganache from earlier - place the bowl over another bowl of warm water. Don’t use boiling/hot water or the ganache will split. Mix until the ganache reaches a smooth, pipable consistency.
Pipe any desired design (I used piping tip Wilton 6B), garnish with edible gold or whatever you like.
Store in the fridge. Leave at room temperature before serving to allow the ganache to soften.

[@user-lb1wj8pe7i]

Αριστούργημα ❤

[@tanvidua3737]

asmr on point🤝loveed the recipe!!🫀

[@thesugarhideout]

Thanks for watching!