Ingredients:

  • 8 oz (225g) Dark Chocolate, chopped (use high-quality 70% cocoa solids minimum, divided)
  • 8 Tbsp (1 stick/115g) Unsalted Butter, cut into cubes
  • 1 cup (240 ml) Hot Strong Black Coffee or water
  • 1 cup (200g) Granulated Sugar
  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • ½ cup (60g) Unsweetened Cocoa Powder (Dutch-processed recommended), sifted
  • 1 tsp (5g) Baking Soda (Bicarbonate of Soda)
  • 2 Large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1g) Salt
  • 10 oz (285g) Dark Chocolate (for ganache), high quality, 70% minimum
  • 1 cup (240 ml) Heavy Cream (Double Cream), minimum 35% fat content
  • 1 Tbsp (15 ml) Optional Corn Syrup or Glucose (for shine)

Instructions:

  1. Preheat oven to 325°F / 160°C (140°C fan). Grease and fully line the base and sides of a 9-inch springform tin with parchment paper.
  2. Melt the Base: In a heavy-bottomed saucepan, combine the butter, 6 oz (170g) of the chopped dark chocolate, hot coffee, and granulated sugar.
  3. Heat Gently: Stir over low heat until the butter and chocolate are completely melted and the mixture is smooth and glossy. Do not boil. Remove from heat and allow to cool for 10 minutes.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
  5. Add Eggs: Once the chocolate mixture has cooled slightly (it should be warm, not hot), whisk in the eggs one at a time, followed by the vanilla extract.
  6. Form Batter: Pour the wet chocolate mixture into the bowl of dry ingredients. Using a rubber spatula, fold the ingredients together gently until just combined. Stop mixing the moment no streaks of flour remain.
  7. Bake: Pour the batter into the prepared cake tin. Bake for 65 to 75 minutes.
  8. Test for Doneness: The cake is done when a skewer inserted into the centre comes out mostly clean, with a few moist crumbs attached. The centre should have only a slight, gentle wobble remaining.
  9. Cooling is Key: Turn the oven off and prop the door open slightly (using a wooden spoon). Leave the cake inside the cooling oven for 30 minutes to prevent sinking.
  10. Final Cool: Remove the cake from the oven and cool completely in the tin on a wire rack—about 1.5 hours—before attempting to handle or frost.
  11. Prepare Ganache (Step 1): Place the 1 cup (240ml) of heavy cream in a small saucepan and heat until steaming hot, but not boiling.
  12. Prepare Ganache (Step 2): Place the remaining 10 oz (285g) of chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
  13. Prepare Ganache (Step 3): Let stand for 5 minutes, then stir gently from the centre outwards until the mixture is entirely smooth and glossy. Add the optional corn syrup for shine.
  14. Glaze: Allow the ganache to cool for 20-30 minutes, stirring occasionally, until it reaches a thick, pourable consistency (like honey). Pour over the cooled cake and let it set for at least 30 minutes before serving.