Ingredients
For the Cake:
250 unsalted butter, at room temperature and cut into 2cm cubes, plus extra for greasing the pan
180g dark chocolate (min 70% cocoa solids), chopped into 2cm pieces
1 1/2 tsp instant coffee granules, dissolved in 1 1/2 cups/350 ml boiling water – you want this freshly made (hot!) when you combine it, so wait until you’re good to go before preparing it!
250g caster sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
240 g self-rising flour (If you can’t find self-rising flour, whisk together 240 grams plain flour and 2 3/4 teaspoons baking powder.)
30g cocoa powder
1/4 tsp salt
For the chocolate ganache:
200g dark chocolate, roughly chopped into very small pieces – if you’d prefer a sweeter ganache, you could use milk or white chocolate
200ml heavy cream
1 tbsp honey or maple syrup
1tbsp unsalted butter, at room temperature
We topped ours with the best roast hazelnuts in Aus!
Summary
We turn 14 this month, which calls for chocolate cake! We’re calling this the best we’ve ever made; it’s light but moist and deep on choc flavour with with just a hint of coffee. It comes together with just one bowl and a whisk. Bestest and easiest birthday cake ever – to many more!
The Bestest Chocolate Cake for our 14th Birthday
Heat oven to 170°C (fan forced). Grease a 22cm round springform pan with butter and line with parchment paper, then set aside.
For the cake: Place butter, chocolate, and freshly made (hot!) coffee in a large heatproof bowl and whisk well until everything is melted, combined and smooth. Whisk in sugar until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder, and salt together into the bowl. Whisk until combined. The batter here is liquid, but don’t think you have missed something; this is how it should be.
Pour batter into the prepared pan and bake for about 1 hour, or until the cake is cooked and a skewer inserted into the centre 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.
For the ganache: Place finely chopped chocolate in a large bowl, set aside. Warm cream and honey over the stove over a medium heat. Once the mixture is just beginning to bubble (don’t let it boil!), remove from heat and pour over finely chopped chocolate. Whisk, continuously until mixture is combined and glossy.
Cover the ganache with 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.
We spread the ganache over the cake in a thick layer and topped it with roasted hazelnuts. Utterly delicious!
This recipe is by Helen Goh
Hints and Tips
- The Ganache can be stored at rooom temperature, providing it’s not too warm, for 3 days, or kept in the fridge for up to 3 weeks. It can also be frozen, although it will lose a bit of it’s shine when defrosted.
- Iced or uniced, the cake will keep well for 4-5 days in an airtight container.
