Ingredients
12
12 servings
- •¼ cup brown sugar
- •½ cup white sugar
- •¾ cup butter, softened
- •3 eggs
- •¼ teaspoon salt
- •¼ tablespoon vanilla extract
- •½ teaspoon baking powder
- •¾ teaspoon baking soda
- •⅓ cup cocoa powder
- •1 ¼ cups flour
- •1 ½ cups bittersweet dark chocolate, divide into two parts
- •¼ cup cream
- •½ cup milk
- •1 teaspoon instant coffee
- •1 teaspoon cane sugar
Instructions
- For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
- For the sponge cake, first preheat your oven to 180°C.
- Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
- Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
- Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
- Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
- On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
- Cool for 30 minutes, at least, once cooked through.
- For the syrup: mix together the coffee, cane sugar, and milk properly.
- To assemble, add some syrup to your cake and let it cool for 10 minutes.
- Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
- Serve.
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