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World's Best Chocolate Cake Recipe

   
 

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     World's Best Chocolate Cake

Category   Desserts - Breads
Sub Category   None
Servings   12 servings
Preptime   1 1/2 hours

Ingredients
1 cup plus 1 1/2 tablespoons (250 grams) unsalted butter (2 sticks plus 1 1/2 tablespoons)
Cut butter into 3/4-inch (2-centimeter) cubes, plus extra for greasing the pan
7 ounces (200 grams) semi-sweet chocolate (30 percent cocoa solids) Use a good bar like Lindt
Chop Chocolate into 3/4-inch/2-centimeter pieces
1 1/2 cups (350 milliliters) of your favorite coffee or espresso (boiling hot)
1 1/4 cups (250 grams) granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons (240 grams) self-raising flour (see Tip)
 
1/3 cup (30 grams) Dutch processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt

Instructions
1) Pre-Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. 2) Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside. 3) Make the cake- Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but donít think you have missed something; this is how it should be. 3) Pour batter into the prepared pan and bake for 45 minutes, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but donít worry, this is expected.
4) Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool. 5) Prepare ganache. Dissolve semi-sweet chocolate with heavy cream over a bowl of hot water and out comes a delicious, fudgy ganache icing that I use for everything. 6) Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates. With or without icing, the cake will keep well for 4 to 5 days in an airtight container. Tip If you canít find self-raising flour, whisk together 1 3/4 cups plus 2 tablespoons (240 grams) all purpose flour and 2 3/4 teaspoons baking powder and use this mixture instead.


Originally Submitted
11/2/2019





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