Cake

NGREDIENTS
Yield:12 servings
FOR THE CAKE

o 1cup plus 1½ tablespoons/250 grams unsalted butter (2 sticks plus 1½ tablespoons), at room
temperature and cut into ¾-inch/2-centimeter cubes, plus extra for greasing the pan
o 7ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into ¾-inch/2-centimeter pieces
o 1½teaspoons instant coffee granules, dissolved in 1½ cups/350 milliliters boiling water
o 1¼cups/250 grams granulated sugar
o 2large eggs, lightly beaten
o 2teaspoons vanilla extract
o 1¾cups plus 2 tablespoons/240 grams self-rising flour (see note)
o ⅓cup/30 grams Dutch-processed cocoa powder, plus 1½ teaspoons, for dusting
o ¼teaspoon salt
FOR THE CHOCOLATE GANACHE (OPTIONAL)

o 7ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into ¾-inch/2-
centimeter pieces
o ¾cup/180 milliliters heavy cream
o 1tablespoon light corn syrup
o 1tablespoon unsalted butter, at room temperature
FOR THE ESPRESSO CINNAMON MASCARPONE

CREAM (OPTIONAL)
o 1½cups plus 1 tablespoon/375 milliliters heavy cream
o ¾cup/190 grams mascarpone
o Scraped seeds of ½ vanilla pod
o 2½teaspoons finely ground espresso
o ¾teaspoon ground cinnamon
o 2½tablespoons confectioners’ sugar
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Ingredient Substitution Guide
Nutritional Information
PREPARATION
1. Step 1
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with
butter and line with parchment paper, then set aside.
2. Step 2
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted,
combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until
thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the
melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should
be.
3. Step 3
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center
comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry,
this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely
cool.
4. Step 4
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside.
Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear
(just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still
inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until
mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly
finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again
until the ganache is smooth.)
5. Step 5
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching
the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the
cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a
spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room
temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen,
although it will lose a bit of its shine when defrosted.)
6. Step 6
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer
fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
7. Step 7
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of
the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or
without icing, the cake will keep well for 4 to 5 days in an airtight container.
TIP
 If you can’t find self-rising flour, whisk together 1¾ cups plus 2 tablespoons/240 grams all-purpose flour and 2¾
teaspoons baking powder and use this mixture instead.

Cake

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NGREDIENTS

FOR THE CAKE

FOR THE CHOCOLATE GANACHE (OPTIONAL)

FOR THE ESPRESSO CINNAMON MASCARPONE

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