Choco Doi Recipe
Make Choco Doi Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Dough / Batter
Chocolate Filling / Ganache
Assembly & Garnish
Method
Chocolate Dough / Batter
- 1
Prep and dry mix
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch square baking pan and line it with parchment leaving an overhang for easy removal. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder and salt until evenly combined.
- 2
Wet mix
In a separate large bowl, whisk the granulated sugar and melted unsalted butter until smooth. Add the eggs one at a time, whisking until fully incorporated. Stir in the whole milk and vanilla extract until homogeneous.
- 3
Combine batter
Pour the dry ingredients into the wet ingredients and fold gently with a spatula until there are no visible streaks of flour. Do not overmix — a few small lumps are fine. The batter will be thick but spreadable.
- 4
Bake
Spread two-thirds of the batter evenly into the prepared pan using an offset spatula (reserve the remainder for topping/texture). Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and allow to cool in the pan on a wire rack for 10 minutes.
Chocolate Filling / Ganache
- 5
Make ganache
While the base is baking, place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute to soften. Gently whisk until smooth and glossy. Whisk in the softened butter and corn syrup (if using) until fully incorporated. Let the ganache cool slightly for 3–5 minutes so it thickens but remains pourable.
- 6
Layer ganache
When the baked base has rested for 10 minutes, pour the ganache over the warm cake layer and spread evenly using an offset spatula. The warmth will help the ganache settle into the surface. Reserve the remaining batter (from earlier) to dot on top if you want a marbled or textured finish — drop small spoonfuls of the reserved batter over the ganache and swirl lightly with a skewer for a decorative look.
- 7
Cool fully
Allow the assembled pan to cool to room temperature for at least 1 hour so the ganache sets. For a firmer set and easier slicing, chill in the refrigerator for 30–60 minutes after it reaches room temperature.
Assembly & Garnish
- 8
Unmold and slice
Use the parchment overhang to lift the set chocolate slabs from the pan onto a cutting board. Trim any uneven edges and slice into 12 equal squares using a sharp knife; wipe the knife clean between cuts for neat slices.
- 9
Garnish and serve
Dust the tops lightly with powdered sugar and a touch of cocoa powder. Sprinkle chopped toasted nuts and a pinch of sea salt flakes on selected pieces for contrast, if desired. Serve at room temperature or slightly chilled.