Moist Cake Recipe in Baton Mold (With Orange Scented Ganache)
Moist Cake Recipe in Baton Mold: Prepared with cocoa and orange zest, the soft cake is poured with hot ganache and fed into the holes. The ingredients are simple, the how-to steps are short and clear; When the cake cools, the sauce spreads more evenly.
Ingredients
1. For the cake
2. For the ganache sauce
Step-by-Step Method
Mold prepare
Cover the inside of the loaf mold properly with wax paper; Press the corners so that the cake comes out easily.
Beat eggs and sugar
Beat the eggs and sugar for 3-4 minutes until they turn light in color and become foamy.
Add liquids
Add oil and milk, continue whisking briefly until the mixture is homogeneous.
Add flavor
Add orange zest and mix with spatula.
Add dry ingredients
Add flour, cocoa, baking powder and vanilla; whisk until just combined. The mortar will remain fluid, do not add extra flour; The humidity comes from here.
Cook
Pour the mixture into the mold. Bake in a preheated oven at 180°C for about 50 minutes.
Check
Time may vary depending on the oven; Do the toothpick test after the 45th minute. If it comes out clean, take it out of the oven.
Cool and poke holes
When the cake is cool, take it out of the mold and turn it upside down. Poke random holes on the top surface with a fork or toothpick.
Prepare the ganache
Heat the cream in a small saucepan. When it reaches the boiling point, turn off the stove, add the chocolates and stir until they melt.
Pour the sauce into the cake
While the ganache is hot, drizzle a few spoons over the cake; Let the sauce flow through the holes.
Cover and let it rest
Once the remaining ganache has cooled down a bit, spread it over the cake, covering everything. Cool completely until the ganache thickens, then slice and serve.