Chocolate Space Cake with Glossy Ganache Topping

Instructions

1. 1

   Preheat the oven and prepare the pan 10 min Timer

   Preheat the oven to 170°C (fan). Generously butter your cake tin, then flour it and tip it upside down to knock out the excess. For a perfectly clean release, line with baking paper. 170°C rather than 180°C for this dense cake: slower baking guarantees a moist crumb without dry edges.

2. 2

   Melt the chocolate and butter over a water bath 8 min Timer

   Break the 200g of chocolate into a heatproof bowl. Add the 120g of diced butter. Set the bowl over a pan of barely simmering water, making sure the bottom doesn't touch the water. Stir with a spatula until smooth and glossy. Remove from heat and let cool 5 minutes.

   Tip: Never let the water boil vigorously under the chocolate. Heat must be gentle to prevent the chocolate from seizing.
3. 3

   Add the THC and CBD oil 2 min Timer

   Into the warm (not hot) melted chocolate, pour the entire bottle of Space Cake THC and CBD oil. Stir until fully incorporated. The oil blends perfectly into the fat phase of the melted chocolate, ensuring even distribution throughout the batter.

   Tip: Make sure the chocolate is warm, not boiling, before adding the oil, to preserve the THC and CBD properties.
4. 4

   Beat the eggs and sugar 4 min Timer

   In a large bowl, beat the 3 eggs with the sugar vigorously for 2 to 3 minutes, until the mixture lightens and gains volume. Then pour the warm chocolate-butter-oil mixture in a stream, mixing continuously.

5. 5

   Fold in the dry ingredients 3 min Timer

   Sift the flour, cocoa powder, baking powder, instant coffee and salt directly over the chocolate-egg mixture. Fold with a spatula in sweeping movements until no flour streaks remain. The batter should be smooth and quite fluid. No electric whisk here: you're blending, not aerating.

   Tip: Sifting is important for cocoa: it tends to clump and those lumps are impossible to eliminate once mixed in.
6. 6

   Baking 35 min Timer

   Pour the batter into the prepared tin. Tap it gently on the work surface to remove air bubbles. Bake at 170°C for 30 to 35 minutes. The cake is ready when a skewer inserted in the center comes out with a few moist crumbs (not raw batter). It should NOT come out completely clean: this cake is meant to be moist. Let cool 10 minutes in the tin before unmolding onto a rack.

   Tip: If the top of the cake browns too quickly, cover loosely with a sheet of foil without pressing down.
7. 7

   Prepare the ganache topping 10 min Timer

   While the cake cools, prepare the ganache. Heat the cream in a small saucepan until just simmering (do not boil). Off the heat, add the 100g of chopped chocolate and the 20g of butter. Wait 1 minute, then stir until you get a smooth and glossy ganache. Let it cool 10 minutes to thicken slightly before pouring.

8. 8

   Topping and finishing 20 min Timer

   Place the cooled cake on its rack over a plate to catch drips. Pour the warm ganache over the top and let it flow naturally down the sides. You can gently help with a spatula for even coverage. Let set 20 minutes at room temperature (or 10 minutes in the fridge if pressed for time) before slicing.

   Tip: For a professional finish, two layers of ganache with 10 minutes between them give an impressive mirror-like result.