Preheat the oven to 180°C (355°F) and grease two round pans 23 cm in diameter.
⚙ 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 and salt.
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
Divide between the pans and bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
OvenRound pan
6
Let cool 10 minutes in the pan and turn out onto a rack.
Cooling rack
7
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
8
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
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
Add the butter and stir until it melts.
11
Let the cakes cool, spread ganache over one of them, set the other on top and coat it all with the rest of the ganache.
Offset spatula
715calories
9 gprotein
90 gcarbs
35 gfat
● protein 5%● carbs 51%● fat 44%
Per serving (232 g), of 8 servings
To assemble ·
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Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
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 →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
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 →
Vegetable oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Vegetable oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Coffee: measured in cup in this recipe: 1 cup = 240 g · 9 kcal per 100 g · More about Coffee →
🔧 Tools needed (11) · 🍳 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)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
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)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
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.
