Chocolate Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 170°C (340°F) and grease 2 rectangular pans.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the oil and boiling water and mix.
4. 4
   Sift the flour, combine with the salt, add to the wet mixture along with the chocolate milk powder and vanilla sugar and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Divide the batter among 2 rectangular pans.

   Baking pan
6. 6
   Bake 40–50 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
8. 8
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
9. 9
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
10. 10
    Pour the ganache over the warm cakes.