Preparation time: 10 min.
Cooking time: 60 min.
Total Time: 1 hour 10 min.
Serves: 8-10 persons.
240g Dark cooking chocolate, preferably 70% cocoa, broken into pieces
- 385g Caster sugar (superfine sugar)
- 250g, or 2 Sticks unsalted butter
- 1¼ Cups milk
- ¼ Cup oil
- 2 Eggs
- ½ Cup, or 45g cocoa powder
- 1 Tsp baking powder
- 1¾ Cups / 265g plain flour
- 2 Tbsp coffee granules (optional)
- 1 Cup heavy whipping cream
- 250g Dark melting chocolate chips (semi sweet chocolate chips)
- Preheat oven to 180C/350F. Butter or spray a 22-25cm/9-10” spring form cake tin and line with parchment/baking paper.
- Combine sugar, butter, half the milk and chocolate in a saucepan over medium-low heat. Stir until the butter and chocolate have melted and sugar is dissolved. Do not let it simmer or boil.
- Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
- Whisk in eggs until combined.
- Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth – some small lumps are ok.
- Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the center comes out clean.
- Remove sides from the cake pan and transfer to a cooling rack to cool.
- Place chocolate in a bowl.
- Place cream in a saucepan over medium-high heat. When it is about to start simmering, remove it – don’t let it come to a boil! Pour cream over the chocolate; shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
- Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
- Spread over the cake – tops and sides.