A moist fudgy chocolate cake. Adapted from Ottolenghi's book Sweet.
For Cake :
- 250 gm unsalted butter
- 200g dark chocolate (70% cocoa recommended)
- 1.5 tsp instant coffee granules dissolved in 350 ml boiling water
- 250g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 240g self-raising flour
- 30g cocoa powder plus 1.5 tsp extra for dusting
- 1/4 tsp salt
For chocolate ganache :
- 200g dark chocolate (70% cocoa solids)
- 200 ml double cream
- 1 tbsp golden syrup
- 1 tbsp unsalted butter, softened
Bake the Cake:
- Preheat the oven to 170 deg C/150 deg C/Gas Mark 3. Grease a round cake tin of diameter 23 cm and line with baking parchment and leave it to one side ready for later to fill with cake batter.
- Dice the butter into 2 cm cubes and chop the dark chocolate into pieces of 2 cm so they can dissolve easily. Lightly beat the eggs and set aside. Combine butter, dark chocolate and hot coffee in a large bowl and mix well. Add the sugar and whisk well until dissolved. Whisk the vanilla extract and lightly beaten eggs into this same bowl until well combined and smooth.
- In a separate bowl sift the flour, cocoa powder and salt , combine well.
- Add the dry ingredients from step 3 into the bowl of wet ingredients. The batter will appear very liquid like but do not worry as the recipe expects it to be so.
- Pour the cake mixture into the cake tin that was prepped in Step 1 and bake for about 60 minutes or until a skewer inserted comes out clean. There might be few cracks on the crust of the cake but again this is normal and let the cake cool down for 20-30 minutes before turning it out of the tin.
Make the Gananche:
- Blitz the dark chocolate into fine powder in a food processor. Do not detach food processor as the next step happens in the food processor itself. If you don't have a food processor then you can do this in a bowl with help of wooden spatula.
- Place a small pan over medium high heat and pour double cream + golden syrup, heat this mixture till you see light bubbles appear on the walls of the pan. Turn it off before it reaches a boil and take it off the heat immediately.
- Take the hot mixture from step 2 and pour into the running food processor in a steady stream, then add the butter and process until well combined and smooth.
- Set this mixture aside in a bowl covered with a clingfilm actually touching the top of the mixture. This can be poured over the cake when liquid to achieve a shiny coating. You can leave this until it has reached the consistency you like and then use it to ice the cake. Ideally leave it for 2 hours for a thicker consistency
Keywords: chocolate cake, fudgy chocolate cake, moist chocolate cake