Chocolate Cake

Ingredients (13)

• plain flour195 g
• granulated sugar200 g
• unsweetened cocoa powder25 g
• baking powder1 tsp
• baking soda0.75 tsp
• salt0.25 tsp
• unsalted butter75 g
• warm water240 ml
• lemon juice or white vinegar1 tbsp
• vanilla extract1 tsp
• semi-sweet chocolate170 g
• heavy cream180 ml
• unsalted butter1 tbsp

Method

1. 1

   Preheat the oven to 177°C (350°F).

2. 2

   Grease and line a 20 cm (8-inch) square cake tin with baking paper.

3. 3

   In a large mixing bowl, combine the plain flour, sugar, cocoa powder, baking powder, baking soda and salt.

4. 4

   Add the melted butter, warm water, lemon juice and vanilla extract.

5. 5

   Whisk until the batter is smooth and free of lumps. Do not overmix.

6. 6

   Pour the batter into the prepared cake tin and spread evenly.

7. 7

   Bake for approximately 30 minutes, or until the cake springs back when lightly pressed and a skewer inserted into the centre comes out clean.

8. 8

   Remove from the oven and allow the cake to cool in the tin for 10 minutes.

9. 9

   Transfer to a wire rack and cool completely.

10. 10

    Place the chopped chocolate, heavy cream and butter in a heatproof bowl.

11. 11

    Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.

12. 12

    Stir until the chocolate has completely melted and the mixture is smooth and glossy.

13. 13

    Remove from the heat and allow the ganache to cool until it reaches a thick pouring consistency.

14. 14

    Pour the ganache over the cooled cake and spread evenly with a spatula.

15. 15

    Allow the ganache to set before slicing and serving.