Ingredients
- 200g unsalted butter, softened
- 200g good quality dark chocolate (at least 70% cocoa)
- 4 large eggs
- 200g caster sugar
- 100g plain flour
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- A pinch of salt
- 200g dark chocolate (for ganache)
- 200ml double cream
- Optional: splash of vanilla extract or shot of espresso
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin.
- Melt the butter and 200g of the dark chocolate together in a bowl over simmering water. Let it cool slightly.
- In a bowl, whisk together the eggs and caster sugar until pale and fluffy.
- Fold the cooled chocolate mixture into the egg mixture gently.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25-30 minutes until the edges are set but the center remains soft.
- Let cool in the tin for 10 minutes before transferring to a wire rack.
- For the ganache, heat the double cream until just about to boil. Pour over the chopped chocolate and let sit for a minute, then stir until smooth. Add vanilla or espresso if desired.
- Once the cake is completely cool, pour the ganache over the top and let it set.
Notes
Using quality chocolate makes a significant difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian