Hello everyone! I thought it would it fun to give you guys the recipe of this beautiful chocolate cake I had made! Despite me not really having a sweet tooth, this is something I can sit for hours with, bite after bite, with its chocolate syrup soaked into the spongy dark chocolate cake and that rich ganache just making things SO much better!

*I give most of my measurements for baking in grams because it helps, considering it is more accurate as sometimes people’s measuring cups may vary slightly in size*

Ingredients:-

For the cake:-

Flour – 80 g
Cocoa – 50 g
Sugar – 150 g
Butter/Oil – 60 g
Baking Soda – 1/2 tsp
Baking Powder – 1/4 tsp
1 Egg
Coffee – 2 tbsp (1 tsp of coffee powder + 2 tbsp of water)
Milk (Hot) – 125 g
Salt – a pinch

For the Chocolate Syrup:-

*A little tip, instead of spending time doing this, you could just use a store-bought Chocolate Syrup.*

Sugar – 100 g
Water – 50 g
Cocoa – 1 tbsp

For the ganache:-

Dark Chocolate (Preferably chocolate chips) – 200 g
Heavy Cream – 150 g

Procedure for making the cake:-

In a bowl, pour in your sugar (preferably halving brown and white sugar). Mix the two sugars together, make sure they’re well incorporated. To that, add in your flour and cocoa powder. Mix them all together and then add in the baking power, baking soda and the pinch of salt.
After this, you’re gonna wanna pour in your (beaten) egg, melted butter/ oil, mix it up roughly. Add in your hot milk, and hot coffee and mix it all together. Transfer your batter in a floured and buttered cake pan and meanwhile, preheat your oven to 180° Celsius (356° Fahrenheit). Bake your cake for about 20-25 minutes. Do the toothpick test and it should come out clean.

Procedure for making the syrup :-

In a saucepan, pour in your sugar, and then add in your water. Stir it for about 5 minutes. Switch off the stove and then add in your cocoa powder. You could transfer it into a bowl directly, but if you would like to make it thicker, pour the syrup through a strainer and into a bowl and chill it in the fridge.

Procedure for making the chocolate ganache:-

Heat up your heavy cream on a stove and bring it up to a simmer. After that you could choose two of the following ways, both of which lead to the same result : you could pour the cream onto the chocolate or you could dump the chocolate into the cream; your choice! Stir it in and it won’t take too long for the two to mix perfectly, forming that gorgeous glossy ganache!

Next steps:-

While you’ve been letting your cake cool, poke lots (but not too many) holes into the cake and pour the syrup over the cake and spread it with a butter-knife. Once your ganache is cool, slather it over the cake and let it cool in the fridge. I’d highly recommend eating it cold, it tastes SO much better!

There you have it, my recipe of the chocolate ganache cake! Happy eating!