This cake was created two years ago when I misread a recipe for a fruit cake (there was no chocolate in the recipe at all). Even though I quickly realized the mistake, I decided to try to put chocolate in it and see how it will turn out. Also, I added orange and lemon zest, rum and a ganache filling. It turned out to be the best mistake I ever made in my life.
- 2 cups flour 250 g
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon bicarbonate soda
- 3/4 cup cocoa 90 g
- 2 cups sugar 400 g
- 1 cup oil
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 orange
- zest of 1/2 lemon
- 3.5 oz raisins 100 grams
- 3.5 oz cranberries 100 grams
- 1 Tablespoon rum
- GANACHE FILLING:
- 3/4 cup whipping cream 200 ml
- 7 oz cooking chocolate 230 g
Soak raisins and cranberries in rum for about 1 h.
Sift together dry ingredients. Add oil and milk. Mix at medium speed for 2 minutes.
Add eggs, vanilla, orange and lemon zest. Mix for 2 more minutes. The batter will be thin. Mix in the drained raisins and cranberries.
Pour into oiled and floured cake pan. Bake at 350 F (175 C) for 30-60 minutes. Use a toothpick to check the cake’s doneness.
Cool cake in the mold for 15 minutes before it is removed from it.
GANACHE FILLING: Heat whipping cream in double boiler. When the cream has come to a boil, add chocolate and whisk until smooth. Allow the ganache to cool before pouring over a cake.
When cake is cool, cut it in half lengthwise. Sprinkle with rum diluted with water. Fill with half of the ganache filling. Spread the other half of the ganache filling evenly over the top and sides of the cake.