Chocolate Chevron Cake

Votes: 2

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

The highlight of this single-layer cake is the smooth, shiny chocolate coating and white chevron pattern, which, despite its small size, give it a truly French charm. The cake itself is fluffy, tender, and moist, with a rich chocolate flavor that's just right for a sweet finish. Drizzle it with ganache once it's completely cool, then top it with a white frosting design. It's much easier to make than you might think! You can bake the cake ahead of time and refrigerate it for a few days, then bring it to room temperature just before serving and frost it with ganache and frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

110 g unsalted butter, room temperature
1 cup of sugar
4 large eggs, room temperature
1 can (450 g) Hershey's chocolate syrup (1 1/3 cups)
1 tbsp vanilla extract
1 cup premium flour
1 cup powdered sugar

Ganache

0.5 cups heavy cream
220 g semi-sweet chocolate granules
1 tsp. instant coffee granules

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chocolate syrup, eggs, cream, chocolate chips (granules), semi-sweet chocolate, coffee

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line the bottom of a 20cm diameter, 5cm deep round cake tin with parchment paper, then grease the tin with butter and dust with flour, shaking out any excess.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs one at a time, then beat in the chocolate syrup and vanilla extract. Add the flour and knead the dough. Pour the dough into the prepared pan and bake for 40-45 minutes, until set in the center. Let cool in the pan for 30 minutes, then remove from the pan, invert the cake onto a wire rack set over a baking sheet, and let cool completely.

Glaze:

Whisk the powdered sugar with 1 tablespoon of water until smooth, thick, and barely pourable. When you lift the icing from the bowl onto the whisk, it should slowly flow in a ribbon. You may need to add a few more drops of water. Prepare a pastry bag with a small round tip and fill it with the icing. Set aside while you prepare the ganache.
Ganache:

Place the heavy cream, chocolate chips, and coffee in a bowl over a pan of simmering water. Heat, stirring occasionally, until smooth and warm. Pour the ganache over the cake and spread it evenly over the top and sides, tilting the rack until the cake is coated in a smooth chocolate layer.
Immediately, while the ganache is still wet, pipe parallel lines of frosting, about 2.5 cm apart, all over the cake, stopping just below the edge. Lightly run the blunt side of a small knife across the ganache, perpendicular to the white lines, leaving lines 2.5 cm apart, alternating directions (first left to right, then right to left, and so on) to cover the entire cake. Let the ganache and frosting set. Slice the cake at room temperature and serve.

Storage

You can wrap the cake without ganache in plastic wrap and store it in the refrigerator for a few days, but once you've coated it with ganache, keep it at room temperature for no longer than 8 hours. Refrigerating it will cause condensation to form on the ganache, which will ruin the decoration.