Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F), and grease and lightly flour your cake pan.
- Chop chocolate into small pieces and melt it with butter in a heatproof bowl over simmering water, stirring until glossy and melted.
- In a large bowl, beat eggs and sugar with an electric mixer on medium-high for 4-5 minutes until pale and thick.
- Gently fold the melted chocolate-butter mixture into the egg-sugar mixture.
- Add cocoa powder, baking powder, and vanilla extract; fold until just combined.
- Alternate adding flour in three parts with milk in two parts, starting and ending with flour; mix until barely combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.
- Cool the cake on a wire rack, then level and split it in half horizontally. Drizzle molten chocolate between layers and pour more on top.
Nutrition
Calories: 350kcalCarbohydrates: 43gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 70mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg
Notes
For a dairy-free version, swap butter for coconut oil or vegan butter and use plant-based milk. Add 1 tablespoon of instant espresso powder to enhance the chocolate flavor without making it taste like coffee. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze unfrosted layers wrapped tightly for up to 3 months. Suggest serving with powdered sugar, fresh raspberries, or a scoop of vanilla bean ice cream for an extra special touch!
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