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Creamy Garlic Beef

Creamy Garlic Beef

Creamy Garlic Beef? Love comfort food? Try this easy chocolate squares cake recipe with creamy filling & ganache. Perfect for dessert.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 43 minutes
Servings: 9 pieces
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • a pinch salt
  • 120 g granulated sugar
  • 150 ml whole milk
  • 50 ml vegetable oil
  • 150 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 5 g baking powder
  • 10 g unflavored gelatin powder
  • 50 ml cool water
  • 200 g sweetened condensed milk
  • 200 ml heavy whipping cream cold
  • 50 g semi-sweet chocolate for ganache
  • 40 ml lukewarm heavy cream for ganache

Equipment

  • Large Mixing Bowl
  • Whisk
  • Spatula
  • 8x8 inch Square Baking Pan
  • Fine Mesh Sieve

Method
 

  1. Crack eggs into a large mixing bowl and add sugar and a pinch of salt. Whisk until pale and frothy.
  2. Slowly pour in milk and vegetable oil, gently stirring until smooth.
  3. Sift flour, cocoa powder, and baking powder into the mixture and fold together until combined.
  4. Pour batter into a greased 8x8 inch baking pan and smooth the top. Bake at 350°F (175°C) for 15-18 minutes or until a toothpick comes out clean.
  5. While the cake cools, bloom gelatin in cool water, then gently heat until clear.
  6. Whisk cold heavy cream until soft peaks form, then stir in condensed milk and gelatin mixture. Fold in whipped cream.
  7. Slice the cooled cake horizontally, layer with the cream filling, cover with the top layer, and refrigerate for at least 2 hours.
  8. For ganache, chop chocolate and heat cream until warm. Pour over chocolate, stir until smooth, then pour over chilled cake. Let set before slicing.

Nutrition

Calories: 175kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 28mgSodium: 112mgPotassium: 124mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 70mgIron: 1.5mg

Notes

For added flavor, consider adding a pinch of instant coffee granules to the dry ingredients for deeper chocolate notes. Store the cake in the refrigerator for up to 5 days or freeze individual squares for up to 2 months. To ensure perfect squares, run a knife under hot water before slicing, and serve at room temperature for best texture.
Tried this recipe?Let us know how it was!