Try this delicious no-bake chocolate cake, as it is made in a water bath with a mix of milk chocolate m&m’s®. This easy chocolate cake recipe is an ideal option for celebrating with friends and family.
1 cup unsweetened semisweet chocolate, melted, for the cake
1 1/4 cups whipping cream, for the ganache
2 1/2 cups unsweetened semisweet chocolate, chopped, for the ganache
chocolate chip cookie, mini, for decoration
m & m's® milk chocolate, for decoration
Preparation
1h 15 mins
40 mins
Low
In a bowl, sift the flour together with the cocoa powder, baking soda, and baking powder using a strainer. Set aside.
In a stand mixer with a whisk attachment, beat the eggs with the sugar at medium speed until they change color and you achieve a fluffy consistency. Lower the speed, drizzle in the vegetable oil and vanilla extract, and continue beating until fully incorporated. Gradually add the sifted dry ingredients, the milk chocolate m&m’s®, the milk, the melted chocolate, and continue beating at medium speed until combined.
Pour the mixture into a 25-centimeter diameter mold lined with parchment paper, cover with enough aluminum foil, and cook in a water bath for 40 minutes, maintaining a medium-low flame. After the time is up, insert a wooden toothpick into the center of the cake to ensure it is cooked. Remove from the heat, cool, and unmold.
Prepare the ganache. Heat the heavy cream together with the chocolate until the ingredients are combined, remembering that the cream should not boil at any point. Once the ingredients are combined, reserve half a cup of the mixture and pour the rest onto a tray, cover with cling film, and chill.
Beat the cold ganache for a few minutes until you achieve a fluffy and manageable consistency. Place in a piping bag with a plain tip.
Assemble the cake. Cut the cake horizontally to create two layers. Place one layer on the serving platter where you will present the cake, pour some cold ganache over the surface, and place the second layer of cake on top. Cover the cake with the remaining ganache and smooth it out with a spatula. Refrigerate for at least 30 minutes.
Remove from the refrigerator. Place the reserved ganache in a squeeze bottle and drizzle it around the edge of the cake so that the drops fall down the sides. Decorate with the remaining ganache from the piping bag, mini chocolate chip cookies, and milk chocolate m&m’s®.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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