Servings: 12 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk or electric mixer
- Spatula
- 8x8-inch baking pan
- Parchment paper
Ingredients
- 300 g granulated sugar
- 90 g unsweetened cocoa powder
- 240 ml vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 125 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 360 ml heavy cream
- 340 g semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, and vegetable oil until smooth. Add eggs one by one, followed by vanilla extract.
- Gently fold in the flour, baking powder, and salt until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- While the cake bakes, heat the heavy cream and butter in a saucepan until simmering. Stir in chocolate chips until smooth to make ganache.
- Once the cake has cooled slightly, drizzle or spread the warm ganache over the top and garnish as desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for longer freshness. For freezing, wrap slices individually in plastic wrap and they’ll last up to two months. Chill the finished cake in the fridge for 15-20 minutes before slicing for clean cuts. Experiment with toppings such as a dusting of powdered sugar, fresh berries, or caramel drizzle for added flair.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 290IU | Calcium: 35mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!