Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Cake pan
- Saucepan
- Wire cooling rack
Ingredients
- 250 g flour
- 200 g sugar
- 75 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp sodium bicarbonate
- a pinch salt
- 2 eggs
- 240 ml milk
- 120 ml vegetable oil
- 2 tsp vanilla essence
- 240 ml water or hot coffee
- 200 g melting chocolate
- 200 ml heavy cream
- 1 tsp butter optional
Instructions
- Preheat your oven to 180°C (350°F) and grease your cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate, salt, and sugar.
- In a separate bowl, beat the eggs lightly, then add the milk, oil, and vanilla essence. Combine with the dry ingredients until smooth.
- Gradually pour in the hot water or coffee, stirring continuously until well mixed.
- Pour the batter into the prepared pan and bake for 30–35 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.
- Heat the cream in a saucepan until simmering, then pour it over finely chopped chocolate. Let sit for 2–3 minutes before stirring until silky.
- Once the cake is completely cool, pour the ganache over the top and decorate as desired.
- For a dairy-free ganache, substitute heavy cream with coconut milk.
- Use high-quality chocolate for the ganache for better flavor.
- Avoid stacking items on top of the cake after frosting to preserve its appearance.
- For freezing, wrap individual slices and store in a freezer-safe bag for up to three months. Thaw in the fridge before serving.
Notes
This recipe is very popular for its ease and irresistible taste. A dessert that will showcase your baking skills!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 200mg | Fiber: 3g | Sugar: 22g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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