Chocolate Indulgence Cake Recipe

Since I adored Secret Recipes Chocolate Indulgence and after failed to find recipes and how to make it on the net, I finally settled down for a lesson with a whooping price of RM200 a cake. But at least the results worth the penny spent and the taste was I will said better than secret recipes nowadays. I don't know whether anyone agree with me, secret recipes cakes nowadays are not as good as before. So, decided to post up this recipes for sharing...

Ingredients:

A.
3 Large Eggs
430g Castor Sugar

B.
290g Superfine flour
100g Cocoa Powder
1tsp Baking Powder
1tsp Baking Soda

C.
1Cup Fresh milk
1Cup Corn Oil/Melted Butter
1Tbsp Vanilla Essence
1Tbsp Glycerin

D.
1Cup Boiling Water

Method:
1) In a medium high speed, whisk the eggs and sugar until light and fluffy.

2) In the meantime, sift all the dry ingredients together(B) and also combine the wet ingredients (C).

3) Add in B followed by C in few batches and always remember to start with B and end with C. Mix until evenly combined.

4) Add in D and combine until smooth. The mixture should be runny.

5) Pour the batter evenly into 2 8" round pan or one 8" x 3" pan and bake in preheated oven at 180'C for 45 to 60 mins.

6) When baked, remove from the oven and from the pan, and let it cool on the wire rack.

7) When the cake fully cooled down, divide the cake into 3 horizontal layers.

For the cream part:

A:
3 cup whipping cream
750g cooking chocolate ( cut into small chunks )
3 tbsp golden syrup

B:
1 1/2 cup whipping cream
1 1/2 cup ganache from A

Method:
1) Double boil the whipping cream until the sides starts to form bubble and its higher than body temperature. Remove and add in the cooking chocolate and golden syrup. Let it stand for few minutes and whisk until smooth and glossy. Let it cool down.
2) Meanwhile, whip the B whipping cream until soft peak. Add in 1 1/2 cup of the ganache to the whipped cream and mix until even.
3) Spread the whipped cream onto each layer and also coat the whole cake with the fresh cream. Chilled the cake for a while in the freezer or 30 mins in fridge.
4) Take out the chilled cake and pour the ganache onto the cake. Make sure all the sides are evenly coated.
5) Chilled the cake again until set.