Ingredients:
2 cups (240 grams/ 8Oz) all-purpose flour
2 cups (200grams/ 7Oz) sugar
3/4 cup (75grams/ 2.6Oz) cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup (235ml) milk
1/2 cup (118ml) canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup (235ml) hot water (from boiling)
CHOCOLATE GANACHE :
500grams/ 17.6Oz semi-sweet chocolate
2 tbsp (28grams/ 1 Oz) unsalted butter
1 (250 mL) pack of cream
Step By Step Instructions :
Preheat your oven to 350F then line a round cake tin with parchment paper. In a mixing bowl, add all-purpose flour, baking soda, baking powder, and sugar then give it a mix and set it aside.
Break the eggs into a small bowl and add oil then mix it in then add milk. The milk will make your cake taste creamier, lastly add vanilla extract for flavor then set it aside.
Boil one cup of water then add instant coffee and whisk it. The coffee will help accentuate the cocoa powder to make the chocolate flavor more intense.
Into the coffee mixture, add a pinch of salt and cocoa powder and mix until everything is combined.
Into the dry ingredients, add the egg mixture and mix just until almost combined then add the hot coffee mixture. You don’t want to overmix your batter, mix just until everything is combined and there are no lumps. Pour the batter into the prepared cake pan and pop it into the oven for 30 to 35 minutes. For the chocolate ganache, you will need three ingredients; chocolate, cream, and butter. Add the chocolate chips into a bigger bowl then add butter.
Heat up the cream, do not boil it, heat it just to a soft simmer then add it to the chocolate and butter mixture in the bowl. Give it a mix until it melts into a smooth chocolate ganache, once done, cover it with plastic wrap and set it aside.
Do not put it in the refrigerator. Once the cake is baked, remove it from the pan and let it cool down completely.
You can slice the cake in half or graze it fully.
This cake is super moist and it is perfectly balanced with the ganache. You can also change the dark chocolate to milk chocolate or white chocolate and it will still come out perfect. Enjoy.
