Gooey Hot Chocolate Cake

Ingredients

• 300 g milk
• 50 g sugar (For the hot chocolate syrup)
• 45 g cocoa powder (For the hot chocolate syrup)
• 1 tbsp instant coffee (For the hot chocolate syrup)
• 20 g butter (For the hot chocolate syrup)
• 150 g chocolate (For the ganache)
• 150 g cream (For the ganache)
• 110 g caster sugar (For the cake)
• 35 g brown sugar (For the cake)
• 40 g salted butter (Melted; for the cake)
• 100 ml buttermilk (For the cake)
• 75 g curd/yogurt (For the cake)
• 1 tsp vanilla extract (For the cake)
• 80 ml hot coffee (For the cake; made with 80 ml hot water and 1 tsp instant coffee)
• 80 ml hot water (For preparing the hot coffee)
• 1 tsp instant coffee (For preparing the hot coffee)
• 125 g all-purpose flour (For the cake)
• 30 g cocoa powder (For the cake)
• 1 tsp baking powder (For the cake)
• 0.5 tsp baking soda (For the cake)
• salted butter (For greasing the pan)
• parchment paper (For lining the pan)

Steps

1. 1

   In a saucepan, combine the milk, sugar, cocoa powder, instant coffee, and butter for the hot chocolate syrup. Cook over medium heat, whisking continuously until smooth and slightly thickened. Keep warm.

2. 2

   Heat the cream for the ganache until just simmering. Pour it over the chocolate and leave it undisturbed for 2 minutes.

3. 3

   Whisk the chocolate and cream until the ganache is smooth. Set aside.

4. 4

   In a bowl, whisk together the caster sugar, brown sugar, melted salted butter, buttermilk, curd or yogurt, and vanilla extract.

5. 5

   Add the hot coffee to the bowl and mix until combined.

6. 6

   Sift in the flour, cocoa powder, baking powder, and baking soda. Mix only until the batter is smooth.

7. 7

   Grease and line a heavy-bottomed saucepan or cake pan with parchment paper. Pour in the batter.

8. 8

   Place the pan on a preheated tawa, cover tightly with a lid, and cook over the lowest flame for 30–35 minutes, or until the cake is set.

9. 9

   Let the cake rest in the pan for 10 minutes before unmoulding.

10. 10

    While the cake is still warm, poke holes all over its surface.

11. 11

    Slowly pour the warm hot chocolate syrup over the cake, allowing it to soak in between additions.

12. 12

    Let the cake rest for at least 10–15 minutes if needed.

13. 13

    Pour the ganache over the cake and spread it evenly.

14. 14

    Slice generously and serve.

Notes

The source gives no precise pan size. The resting instruction after soaking is phrased as “at least 10–15 minutes if needed.”

Nutrition per serving

• dessert
• vegetarian
• chocolate
• stovetop
• fudgy
• cake