'20 El Enemigo Recipe
Make '20 El Enemigo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Chocolate Ganache
Garnish
Method
Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- 3
Combine Wet Ingredients
In a separate large bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until smooth and well blended.
- 4
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Chocolate Ganache Preparation
- 7
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat just before boiling.
- 8
Melt the Chocolate
Add the semi-sweet chocolate chips to the hot cream and let it sit for 2-3 minutes to soften the chocolate.
- 9
Stir the Ganache
Whisk the mixture until smooth and glossy. Allow it to cool slightly before using.
Assembly and Garnishing
- 10
Assemble the Cake
Place the cooled cake on a serving plate. Pour the chocolate ganache over the top, allowing it to drip down the sides.
- 11
Garnish
Decorate the top with chocolate shavings and fresh berries as desired. Serve immediately or refrigerate until ready to serve.