K-On! Valentine’s Chocolate Cake

Instructions

• Cake
• Preheat your oven to 355°F (175°C). Grease an 8.5-inch square baking pan and line it with parchment paper.
• In a large bowl, use an electric mixer to whisk together the eggs and sugar until the mixture is light and fluffy.
• Sift the cake flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the batter.
• Add the melted butter and warm milk to the batter, folding until just combined.
• Pour the batter into the prepared pan and bake at 355°F (175°C) for 35–45 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 8 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
• Once the cake is fully cooled, use a serrated knife to level the domed top. Trim the edges and cut the cake into two even layers.
• Whipped Chocolate Ganache Filling
• In a microwave-safe bowl, heat the heavy whipping cream in 15-second intervals, stirring after each interval, until it begins to simmer.
• Pour the hot cream over the chopped dark chocolate (or dark chocolate chips). Cover the bowl with a plate and let it sit for 2 minutes, then stir until smooth and uniform.
• Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about 50 minutes, or until set but still soft.
• Once chilled, remove the ganache from the fridge and whip it with a hand mixer or in a stand mixer with the whisk attachment for 1–2 minutes, until it becomes fluffy and smooth.
• Assembly
• Place the first layer of cake on a wire rack set over a baking sheet. Optionally, brush the top with a small amount of milk to keep the cake moist.
• Pipe and spread the whipped chocolate ganache evenly over the first layer of cake.
• Place the second layer of cake on top. Use a cake scraper or offset spatula to smooth the sides of the cake, sealing in any crumbs.
• Refrigerate the assembled cake for about 30 minutes to firm up before glazing.
• Chocolate Glaze
• In a microwave-safe bowl, combine the semi-sweet chocolate and butter. Microwave in 10-second intervals, stirring after each, until melted and smooth.
• Starting from the center, pour the chocolate glaze over the top of the cake, letting it drip down the sides. Use an offset spatula to smooth the glaze over the sides if needed.
• Let the glaze set at room temperature for about 1 hour, or until fully dry and firm.
• Once the glaze has set, gently lift the cake off the wire rack with an offset spatula and transfer it to a serving plate.