Ingredients
Cake
- 1.25 cups all-purpose flour 150 g
- 0.5 cup unsweetened natural cocoa powder 40 g
- 0.875 cup granulated sugar 175 g; 3/4 cup plus 2 tablespoons
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp fine salt
- 2 large eggs
- 1/3 cup neutral vegetable oil 80 ml, plus 1 teaspoon for the pan
- 0.5 cup whole milk 120 ml
- 1 tsp vanilla extract
- 0.5 cup hot water 120 ml, just boiled
Ganache
- 3.5 oz semisweet chocolate 100 g, finely chopped
- 100 ml heavy cream about 1/3 cup plus 1 tablespoon plus 1 teaspoon
Equipment
- 8-inch round cake pan at least 2 inches deep
- Parchment paper
- Large mixing bowl
- Medium heatproof bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons or kitchen scale
- Small saucepan
- Wire cooling rack
Instructions
Bake and finish
- Heat the oven to 350°F (175°C). Brush an 8-inch round pan, at least 2 inches deep, with 1 teaspoon oil and line its base with parchment.
- Whisk the flour, natural cocoa, sugar, baking powder, baking soda and salt in a large bowl, breaking up cocoa lumps.
- Whisk the eggs, measured cake oil, milk and vanilla in another bowl. Stir into the dry ingredients just until combined. Carefully whisk in the hot water; the batter will be thin.
- Pour into the prepared pan. Bake for 30–35 minutes, checking from 30 minutes, until the center springs back lightly and a skewer inserted in the center comes out with a few moist crumbs rather than wet batter.
- Cool in the pan for 15 minutes, then turn onto a rack, remove the parchment and cool completely, about 45 minutes more. Do not cover the cake with ganache while warm.
- Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming and just beginning to bubble at the edges. Pour over the chocolate, stand for 3 minutes, then stir from the center until smooth. If small pieces remain, warm the bowl gently over barely simmering water without letting water touch the chocolate.
- Let the ganache cool for about 10 minutes until it coats a spoon but still pours. Spread over the cooled cake and let settle for 15 minutes. Cut into 8 slices. Refrigerate the ganache-topped cake in a covered container; let individual slices stand briefly at room temperature before serving.
Notes
Use natural cocoa for the specified leavening balance. Exact baking and cooling times vary with the pan and room temperature. Contains wheat, eggs and milk; check the chocolate label for additional allergens. Keep the finished cake covered in the refrigerator at 40°F (4°C) or below. Refrigerate within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days.