World's Best Chocolate Cake
World's Best Chocolate Cake is a rich and moist chocolate dessert made with dark chocolate and coffee.
Ingredients
Cake
- 250 g unsalted butter room temperature, cubed
- 200 g dark chocolate 70%, chopped
- 1 tsp instant coffee
- 350 ml boiling water
- 250 g white sugar
- 2 large eggs lightly beaten
- 1½ tsp vanilla extract
- 240 g self-raising flour
- 30 g dark cocoa powder
- Pinch of fine salt
Chocolate Ganache
- 200 g dark chocolate 70%, roughly chopped
- 180 ml double cream
- 3 tsp glucose syrup
- 3 tsp unsalted butter room temperature
Espresso Cinnamon Mascarpone Cream
- 375 ml double cream
- 190 g mascarpone
- Seeds of ½ vanilla pod
- 2 tsp finely ground instant coffee
- ½ tsp ground cinnamon
- 2 tbsp icing sugar sifted
Instructions
- Preheat the oven to 170°C (150°C fan-forced). Grease a 23cm round springform pan and line the base and sides with baking paper.
- Dissolve the instant coffee in the boiling water.
- In a large heatproof bowl, combine the butter, dark chocolate, and hot coffee mixture. Stir until completely melted, smooth, and glossy.
- Add the sugar and whisk until dissolved.
- Whisk in the eggs and vanilla extract until fully combined.
- Sift together the self-raising flour, cocoa powder, and salt.
- Gradually whisk the dry ingredients into the chocolate mixture until smooth. The batter will be quite liquid.
- Pour the batter into the prepared pan and gently tap the pan on the counter to remove air bubbles.
- Bake for 50–60 minutes or until a skewer inserted into the center comes out clean or with a few dry crumbs attached.
- Allow the World's Best Chocolate Cake to cool in the pan for 20 minutes before removing. Transfer to a wire rack and cool completely.
Notes
- Substitute vanilla bean paste for vanilla pod seeds if preferred.
- Serve with fresh berries for added freshness.
- A dusting of cocoa powder makes an elegant presentation.
- The espresso flavor enhances the chocolate rather than overpowering it.