Ingredients
1½cupsall-purpose or plain flour
1½cupswhite granulated sugar,or a natural granulated baking sweetener measuring 1:1 with sugar)
½cupunsweetened cocoa powder
1½tspbaking powder
½salt
⅓cupvegetable oil
1largeegg
1tbsppure vanilla extract
¾cupmilk
¾cupboiling water
2tspinstant coffee powder
1cupheavy cream,or thickened cream
8ozsemi sweet,or dark chocolate chips
Preparation
Preheat oven to 350 degrees F. Lightly grease an 8-inch round cake pan (or 9-inch) with non-stick cooking oil spray. Line base with parchment paper.
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
Add oil, egg, vanilla and milk to the flour mixture and beat well for about 30 seconds to combine. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
Pour the cake batter into the prepared pan. Bake for about 40 to 45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn’t boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.
Uncover, and stir slowly at first with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for 1 hour or 1 and a half until thick enough to spread (similar consistency to Nutella).
Spread evenly over the cake.
