Belgian Chocolate Cake by Chef Aileen Asilom

Ingredient for the Belgian Chocolate Cake:

• 1 ¾ cups URC Continental All-Purpose Flour
• 2 cups Dark Brown Sugar
• ¾ cup Cocoa Powder
• 1 tbsp Dark Cocoa Powder
• 1 tsp Coffee Powder
• 1 ½ tsp Baking Powder
• 1 ½ tsp Baking Soda
• 1 tsp Salt
• 2 pcs Egg
• 1 cup Milk
• ½ cup Vegetable Oil
• ¼ cup Melted Butter
• 2 tsp Vanilla Extract
• 1 cup Warm Water

Ingredient for Chocolate Ganache:

• 250g Dark Chocolate
• 250ml Dairy Whipping Cream

Procedure in Making the Chocolate Cake:

1. Heat oven to 180C or 350F. Grease and flour an 8 inch baking pan.
2. Combine sugar, URC Continental All-Purpose Flour, cocoa powder, coffee powder, dark cocoa powder, baking soda, baking powder and salt. Mix well. Then, add eggs, milk, vegetable oil and vanilla, beat on medium speed for 1 minute.
3. Mix in warm water and melted butter (batter will be thin). Pour batter evenly into prepared pans. Bake for 40-50 minutes.

Procedure in Making Chocolate Ganache:

1. Place the chocolate in a bowl. Heat the cream in a saucepan until it simmers and pour it over the chocolate. 
2. Set aside for 5 minutes and stir until smooth. Set aside again until the ganache is stiff and ready to use.
3. With a palette knife, spread and cover the cake with a thin layer of ganache, spinning the turntable. Top with another layer of chocolate until totally covered.
4. Put prepared ganache in a piping bag with a star tip, and pipe it all over the edges of the cake. Lastly, decorate the top of the cake with chocolate buttons.