Dark Chocolate Cake (Printable Recipe)

# What You'll Need:

→ Cake

01 - 1 cup plus 1 ½ tablespoons unsalted butter (2 sticks plus 1 ½ tablespoons), at room temperature and cut into ¾-inch cubes
02 - 7 ounces dark chocolate (70 percent cocoa solids), chopped into ¾-inch pieces
03 - 1 ½ teaspoons instant coffee granules, dissolved in 1 ½ cups hot water
04 - 1 ¼ cups granulated sugar
05 - 2 large eggs, lightly beaten
06 - 2 teaspoons vanilla extract
07 - 1 ¾ cups plus 2 tablespoons all purpose flour
08 - 2 ¾ teaspoons baking powder
09 - ⅓ cup Dutch-processed cocoa powder, plus 1 ½ teaspoons for dusting pan
10 - ¼ teaspoon salt

→ Chocolate Ganache (Optional)

11 - 7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into ¾-inch pieces
12 - ¾ cup heavy cream
13 - 1 tablespoon light corn syrup
14 - 1 tablespoon unsalted butter, at room temperature

→ Espresso Cinnamon Mascarpone Cream (Optional)

15 - 1 ½ cups plus 1 tablespoon heavy cream
16 - ¾ cup mascarpone cheese
17 - 1 teaspoon vanilla
18 - 2 ½ teaspoons finely ground espresso
19 - 2 ½ tablespoons powdered sugar

# Step-by-Step Guide:

01 - Heat oven to 350 degrees Fahrenheit. Grease a 9-inch round springform pan with butter and line with parchment paper, then set aside.
02 - Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth.
03 - Whisk in sugar by hand until dissolved.
04 - Add eggs and vanilla extract and whisk again until thoroughly combined and smooth.
05 - Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter will be liquid, which is the correct consistency.
06 - Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, which is expected.
07 - Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
08 - Place chocolate pieces in a small microwave-safe bowl and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Pour the hot cream over the chocolate and whisk until smooth. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth.
09 - Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the desired consistency, approximately 20 minutes in a cool environment.
10 - Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
11 - Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide among plates and, if using, spoon the mascarpone cream alongside.

# Additional Info:

01 - With or without icing, the cake will keep well for up to 8 days in an airtight container or sealed well with plastic wrap.
02 - The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.
03 - Recipe credited to Helen Goh and Yotam Ottolenghi.

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