Preheat the oven to 180°C (355°F) and line a round pan 24 cm in diameter with parchment paper.
⚙ 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
Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar.
SifterBowl
3
Add the eggs, milk, oil and vanilla and beat 2 minutes.
Whisk
4
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5
Pour into the pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
OvenRound pan
6
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
7
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
8
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.
9
Let the cake cool completely and pour the ganache over it.
706calories
9 gprotein
72 gcarbs
43 gfat
● protein 5%● carbs 40%● fat 55%
Per serving (209 g), of 8 servings
To assemble ·
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Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Cocoa powder: measured in cup in this recipe: 1 cup = 86 g · 228 kcal per 100 g · More about Cocoa powder →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Baking soda: measured in tsp in this recipe: 1 tsp = 5 g · 0 kcal per 100 g · More about Baking soda →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
