World's Best Chocolate cake
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Ingredients
Cake 1 cup plus 1 1/2 tbsp unsalted butter at room temperature 7 oz dark chocolate (70% cocoa solids), chopped 1 1/2 tsp instant coffee granules dissolved in 1 1/5 cups water 1 1/4 cups plus 2 tbsp self-rising flour 1/3 cup Dutch-processed cocoa powder, plus 1 1/2 tsp for dusting 1/4 tsp salt Chocolate Ganache 7 oz dark chocolate (70% cocoa solids), roughly chopped 3/4 cup heavy cream 1 tbsp light corn syrup 1 tbsp unsalted butter at room temperature Rachel's Rating Fool Proof: 9/10 Taste: 9/10 Looks: 6/10 Recipe From: Sweet by Yotam Ottolenghi & Helen Goh |
Baking Steps
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch round springform pan an line with parchment paper, then set aside. Place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in the sugar in by hand until dissolved. Add the eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift the flour, cocoa powder and salt together into a bowl and 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. Pour the batter into the prepared cake pan and bake for 60 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. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool. To make the chocolate ganache, place the chocolate pieces in a food processor, process until fine and set aside. Combine the cream and corn syrup in a small pan an place over medium-high heat. as soon as bubbles begin to appear - just before it comes to a boil - remove from the heat. Get the food processor running again, with the chocolate still inside, and put in the hot cream in a steady stream. Process for about 10 seconds, then add the butter. Continue to process until the mixture is shiny and smooth. You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before you scald the cream and corn syrup and pour it over the chocolate. Stir everything together until the ganache is smooth. Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic wrap actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. |