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 don’t 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 don’t 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 can’t 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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