Chocolate Molten Cake
2 hrs 35 mins total time
20 mins active time
Easy
Serves 10
Ingredients
Measurements:
- 7 oz unsalted butter
at room temperature
- 1 cup (7 oz) superfine sugar
- 1 tsp pure vanilla extract
- 2 large egg
- 7 oz dark chocolate (70% cocoa)
melted
- 1½ cups (8 oz) self-rising flour
sifted
- ¼ cup (¾ oz) cocoa powder
sifted
- 1¼ cups (10 fl oz) buttermilk
For the chocolate ganache:
- 7 oz dark chocolate (70% cocoa)
chopped
- ¾ cup (6 fl oz) heavy cream
Instructions
- 1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the bottom and side with parchment paper.
- 2Assemble the mixer using scraper beater and the large mixer bowl. Add the butter, sugar and vanilla to the bowl. Slowly turn mixer to CREAMING/BEATING setting and beat for 1-2 minutes until pale and creamy.
- 3Add the eggs, one at a time, beating well between additions. Add the melted chocolate and mix well to combine.
- 4Reduce the speed to FOLDING/KNEADING setting. Add half the flour, cocoa and buttermilk and fold to combine. Repeat with the remaining flour, cocoa and buttermilk. Spoon the mixture into the prepared pan.
- 5Bake for 1 hour and 10 minutes until a skewer inserted in the center comes out clean.
- 6Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 7To make the chocolate ganache, put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let stand for 2 minutes. Stir until the chocolate has melted and mixture is smooth. Set aside at room temperature until cooled and thickened slightly.
- 8Spread ganache over top and side of cake and serve.
