Moist Hot Chocolate Cake

Ingredients

• 3 eggs
• 160 g oil
• 150 g sugar
• 60 g cocoa powder (Slightly less than ½ cup)
• 240 g warm milk
• 180 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• salt (A pinch)
• 400 g milk
• 150 g sugar
• 90 g cocoa powder
• 1 tbsp instant coffee
• 30 g butter
• 200 g milk chocolate or chocolate (The source says “milk or chocolate”; clarify whether milk chocolate or chocolate is intended.)
• 200 g cream

Steps

1. 1

   Whisk the eggs, sugar, oil, and warm milk together in a bowl.

2. 2

   Add the cocoa powder, all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix just until no lumps remain; do not overmix.

3. 3

   Pour the batter into a greased 9 × 7-inch or 8 × 8-inch pan.

4. 4

   Bake in an oven preheated to 175°C (347°F) for 35–40 minutes. The cake is done when a skewer inserted in the center comes out with a few moist crumbs.

5. 5

   For the soaking syrup, put the milk, sugar, cocoa powder, instant coffee, and butter in a pan. Cook over low to medium heat until slightly thickened, then let it cool slightly.

6. 6

   While the cake is warm, poke holes across it with a fork or straw.

7. 7

   Pour the soaking syrup over the cake.

8. 8

   Make the ganache by melting the chocolate and cream together using a double boiler. Alternatively, microwave them in a microwave-safe bowl for 30 seconds, stir, and repeat 2–3 times until fully combined.

9. 9

   Pour the ganache over the cake and spread it evenly.

10. 10

    Serve warm with a scoop of ice cream, or refrigerate for a few hours and serve chilled.

Notes

The ganache ingredient line says “200g milk or chocolate” with 200g cream; this is ambiguous, so the intended chocolate ingredient is unclear. Ice cream is suggested for serving but no quantity is given. The source does not specify a chilling duration beyond “a few hours.”

Nutrition per serving

• dessert
• baked
• chocolate
• moist
• vegetarian