This is a ridiculously easy cake to make, with a gorgeous chocolate flavor packed with warm spices and the fudgy texture we all want in a chocolate cake. Use this recipe to bake an 8-inch two ...

The homemade chocolate cake batter and semi-sweet ganache are full of chocolate flavor in each decadent bite. Serve this for a weeknight dessert, a special occasion, or your next birthday party.

Grease a 9-inch round cake pan with 2 tablespoons butter and line with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda and kosher salt. Set aside.

Grease a 7-inch round cake pan with some neutral oil and preheat the oven to 170°C. 2. In a large bowl, combine the milk, water, olive oil, egg, castor sugar, and coffee.

Combine the cream and chopped mint leaves in a saucepan. Bring to a gentle boil, then simmer on low heat for 10 minutes. Remove the pan from the heat and allow the mint leaves to steep 20 minutes.

Preparation 1. Preheat the oven to 325 degrees F and grease an 8- or 9-inch square metal or glass baking pan. 2. With an electric hand mixer, beat the egg yolks and sugar together in a large bowl ...

Separate 1 cup of the ganache for the topping and set aside. Whip the remaining 1 cup cream to medium peaks. Gently fold in the cooled chocolate ganache until fully.

The chocolate ganache that gets poured on top is a melty delight. I could eat it by itself with a spoon. ... Cake: 8 inch round cake pan. 1 cup chopped baking chocolate (not chips) ½ cup unsalted ...

Pour the cake mixture into two greased and flour-dusted 6-inch round baking tins. Bake in an oven at 180C for about 30 minutes or until a skewer comes out clean when inserted in the centre. Remove ...

Ingredients For the cake. 200g 70% dark chocolate 200g unsalted butter, softened, plus extra for greasing; 85g self-raising flour 85g plain flour ...