CAKE - Chocolate Cake

By Aemelia

Ingredients

• Cake:
• 125 g butter (if using unsalted butter, add 1/4 teaspoon salt)
• 100 g dark chocolate
• 155 ml (1/2 cup plus 1 1/2 tablespoons) water
• 12 g (1 1/2 tablespoons, firmly packed) cocoa powder
• 1/2 teaspoon instant coffee granules/powder
• 168 g (3/4 cup) caster sugar
• 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
• 1 large egg (we use eggs with a minimum weight of 59g)
• 125 g (1/2 cup plus 1/3 cup) self-raising flour
• Ganache:
• 60 g milk chocolate
• 65 g dark chocolate
• 50 ml (2 1/2 tablespoons) thickened cream (35 percent fat)

Details

Adapted from exclusivelyfood.com.au

Preparation

Step 1

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced).

Grease a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line the base of the pan with non-stick baking paper.

Place butter, chocolate, water, cocoa, coffee and sugar in a large saucepan over low heat. Stir occasionally and remove from heat when chocolate and butter have just melted. Transfer mixture to a large bowl and set aside to cool for about 15 minutes.

Add vanilla and egg to chocolate mixture. Using hand-held electric beaters, beat until combined. Add flour and beat for about one minute, until mixture is smooth. © exclusivelyfood.com.au

Pour mixture into prepared pan.

Bake for about 45-50 minutes. When the cake is ready, a skewer or sharp knife inserted into the centre should come out clean, or with moist crumbs (not gooey batter) attached.

Cool cake in pan on a wire rack. When cooled, remove from pan and spread with ganache. Store cake in an airtight container. We store this cake in the refrigerator, but bring it to room temperature before serving.

Ganache:
Place ingredients in a small saucepan over very low heat, stirring occasionally. When chocolate has melted, remove from heat and stir until smooth. Allow ganache to cool to a spreadable consistency before using.