Pull Up Chocolate Cake | Date Night Recipes.
This simple and super delicious chocolate cake for two is the perfect date night dessert with a little theatre. Made with my signature one-bowl chocolate cake layers, a crunchy chocolate filling and a silky smooth chocolate ganache, it's the perfect little surprise for your special someone that takes less than an hour to make!
Equipment
- Hand whisk
- Silicone spatula
- 4" cake pan
- Acetate Sheet
Ingredients
Chocolate Cake
- 60 ml full-fat milk
- 1 tbsp vinegar
- 60 grams all-purpose flour
- 50 grams white granulated sugar
- 50 grams brown sugar
- 20 grams cocoa powder
- 1/2 tsp baking powder
- 1/4 th tsp baking soda
- 1/4 th tsp salt
- 1/4 th tsp coffee powder
- 30 ml neutral oil
- 1 egg yolk or half an egg
- 1/2 tsp vanilla essence
- 60 ml boiling water
Crunchy Chocolate Filling
- 100 grams chocolate paste like Nutella
- 50 grams feuilletine wafers or finely chopped nuts of your choice
Chocolate Ganache
- 50 grams milk chocolate chips
- 50 ml liquid whipping cream/heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 180 degrees Celsius and prepare the cake pans with butter and flour to ensure the cake does not stick while baking and comes out easily.
- Make the buttermilk: Add the vinegar to the milk and let it sit for 10 minutes.60 ml full-fat milk, 1 tbsp vinegar
- Combine the dry ingredients – flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and coffee powder using a hand whisk.60 grams all-purpose flour, 50 grams white granulated sugar, 50 grams brown sugar, 20 grams cocoa powder, 1/2 tsp baking powder, 1/4 th tsp baking soda, 1/4 th tsp salt, 1/4 th tsp coffee powder
- Add the buttermilk, oil, egg, and vanilla essence in the same bowl, and whisk until everything is well combined.30 ml neutral oil, 1 egg yolk, 1/2 tsp vanilla essence
- Gradually pour the boiling water into the batter while whisking and keep mixing until the water is well incorporated.60 ml boiling water
- Pour the batter into the cake pans and bake for 20-30 mins or until a test toothpick comes out clean from the center.
- Make the filling: Mix the chocolate paste with the wafer or chopped nuts until combined.100 grams chocolate paste, 50 grams feuilletine wafers
- Make the chocolate ganache: Heat the cream on medium flame until it almost starts boiling. Meanwhile, place the chocolate in a heat-proof bowl. Pour the hot cream on top of the chocolate, let it sit for a minute, then whisk until the chocolate is completely melted and combined.50 grams milk chocolate chips, 50 ml liquid whipping cream/heavy cream
Assembly
- Place one chocolate layer at the bottom. Add a layer of the crunchy chocolate filling, then top with the second layer and add another layer of the filling.
- Cut a strip of acetate sheet long enough to cover the cake all around. Make sure the height of the acetate sheet is at least 1.5 higher than the assembled cake. Cover the cake with the acetate sheet all around tightly, sealing the edges with tape. Let the cake chill for at least 30 minutes.
- When ready to serve, pour warm ganache on top of the cake. You can also add some sprinkles or luster dust on top. Hold the acetate sheet with both hands and pull it up to let the ganache flow, creating the dramatic effect.
Notes
Storage:
This can be stored in the fridge in an airtight container for up to 3 days.