1 ½ cups bittersweet dark chocolate (300 g), divide into two parts
¼ cup cream (60 mL)
½ cup milk (120 mL)
1 teaspoon instant coffee
1 teaspoon cane sugar
Nutrition Info
Calories 308
Fat 21g
Carbs 27g
Fiber 1g
Sugar 15g
Protein 5g
How to Make It
1. Step
For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
2. Step
For the sponge cake, first preheat your oven to 180°C.
3. Step
Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
4. Step
Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
5. Step
Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
6. Step
Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
7. Step
On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
8. Step
Cool for 30 minutes, at least, once cooked through.
9. Step
For the syrup: mix together the coffee, cane sugar, and milk properly.
10. Step
To assemble, add some syrup to your cake and let it cool for 10 minutes.
11. Step
Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
