DARK fudge CHOCOLATE cake🍫

When someone DM'ed me on Instagram asking me to make a layered cake for their relatives birthday, I was excited!!! This would have been my first time baking a layered cake to sell. I started planning all the different cake options that I could think of. I thought of banana cakes, carrot cakes, chocolate cakes and any other cake I could come up with that was a healthier option (their request).

After discussing with the person regarding the finalised order, they finally decided to go with a 6 inch, 4 layered chocolate cake with dark chocolate ganache. This was 6 days before the delivery date.

I immediately started looking for cake decorations ideas and account for all the ingredients that I would need. After confirming everything, I started to plan out what I would like to call, "cake timeline". This helps me to plan exactly what I am supposed to do for each day of the cake making process.

On the actual days itself, I did make changes to the looks of the cake that may have been different from my plans, however, the foundation of the cake will always be the same to what I have planned. I started baking on Friday and managed to finish the cake that night.

1. Chocolate cake

2. Dark chocolate ganache

3. Chocolate drip

I spent about 2 hours making the cake base and allowed it to cool completely before slicing and levelling it. After which, I allowed it to chill in the fridge for a few hours to firm up so that it would be easier to stack and fill without crumbling.

The next step was to make the dark chocolate ganache. I heated up heavy whipping cream over the stove and poured it into a bowl with the dark chocolate. I left it aside for 10 minutes and used a spatula to mix it thoroughly until it was thick and shiny. At one point, I had to put it over a double boiler for a while to let the chocolate melt completely.

I left the ganache in the fridge to chill for a few hours to firm up so that it would be easier to frost later on.

After 2-3 hours, I took out the cakes and simple syrup them with chocolate simple syrup!

I started to stack and fill the 4 layers of chocolate cake with the chilled chocolate ganache and did a naked cake frosting around. I let it chill in the fridge for an hour before putting on the chocolate drip.

The chocolate drip was basically melting down the 55% chocolate in a double boiler and letting it cool to room temperature. I poured it into a small piping bag and did the drip around the cake. I then took the rest of the melted chocolate and covered the top of the cake with it using a spatula:))

FINAL: scattering heart-shaped sprinkles all around the bottom of the cake and leaving it in the fridge to chill completely!!!

So here is another completed cake product, the last order before I stopped taking all orders till the end of April due to the Covid 19 situation in Singapore. I certainly hope that even though you may be stuck at home with your family, you will spend time with them and cherish this moment. It is not every day where your whole family is able to spend some time together through meals, movies or games. Have a great week ahead, may God bless you all!!

Cheers, Bake to Bless