Puddle Cake
Equipment
Ingredients
Cake Layers
all-purpose flour
200 g
granulated sugar
150 g
cocoa powder
40 g
unsalted butter
120 g
large eggs
2 piece
whole milk
120 ml
baking powder
8 g
Puddle Topping
dark chocolate
100 g
heavy cream
100 ml
powdered sugar
30 g
Instructions
Preheat oven
Preheat the oven to 180°C and prepare a round cake tin.
Cream butter and sugar
Beat the butter and sugar together until light and fluffy.
Add eggs
Add the eggs one at a time, mixing well after each addition.
Mix dry ingredients
In a separate bowl, combine flour, cocoa powder, and baking powder.
Combine wet and dry ingredients
Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
Bake the cake
Pour the batter into the prepared tin and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cake
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
Make chocolate ganache
Heat the cream until just simmering, pour over chopped chocolate, and stir until smooth.
Assemble puddle cake
Pour the warm ganache over the cooled cake, allowing it to drip down the sides like a puddle.
Original recipe
Storage
Store in an airtight container. Ganache may firm up; bring to room temperature before serving.
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