Moist hot chocolate cake

Pasos9

1. 1

   Paso 1. Whisk the wet ingredients

   In a bowl, whisk together eggs, sugar, oil, and milk.

   huevoazúcar150 g de 300 gleche240 g de 840 g
2. 2

   Paso 2. Mix in the dry ingredients

   Add all the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt, and mix until there are no lumps. Do not overmix.

   cacao en polvo60 g de 150 gharina de trigolevadura químicabicarbonato de sodio
3. 3

   Paso 3. Bake the cake

   37m 30s

   Pour the batter into a greased 9 × 7 inch or 8 × 8 inch pan. Bake in a preheated oven at 175°C for 35–40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.

4. 4

   Paso 4. Cook the chocolate syrup

   Add the sugar, cocoa powder, milk, instant coffee and butter to a pan and cook over low to medium heat until slightly thickened.

   azúcar150 g de 300 gcacao en polvo90 g de 150 gleche400 g de 840 gcafémantequilla
5. 5

   Paso 5. Cool the syrup slightly

   Let the syrup cool slightly.

6. 6

   Paso 6. Soak the warm cake

   Poke holes in the warm cake with a fork or straw, then pour the syrup over the cake.

7. 7

   Paso 7. Make the ganache

   30s

   Melt chocolate and cream using a double boiler, or microwave in a microwave-safe bowl for 30 seconds. Mix and repeat 2–3 times until fully combined.

   The ganache line gives milk or chocolate as a choice; the chocolate is the one the method melts.

   lechenata
8. 8

   Paso 8. Spread the ganache

   Pour the ganache over the cake and spread evenly.

9. 9

   Paso 9. Serve or chill

   Serve warm with a scoop of ice cream, or refrigerate for a few hours and enjoy chilled.