and method

translation exclusive : Yotam Ottolenghi and Helen Goh, who ran a coffee shop in Melbourne, Australia, came up with a cake recipe that he called “the best chocolate cake in the world”.

ingredients Cake

1 cup plus 1½ tablespoons/250g unsalted butter (2 sticks plus 1½ tablespoons), at room temperature and cut into 1/2-inch/2cm cubes, plus more for greasing the pan

7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken into 1/2-inch/2-cm pieces

1½ teaspoon instant coffee granules dissolved in ½ cup / 350ml boiling water

1¼ cups / 250g granulated sugar

2 large eggs, slightly beaten

2 teaspoons of vanilla extract

1¾ cups plus 2 tablespoons/240g self-rising flour (see note)

⅓ cup/30 grams Dutch-process cocoa powder, plus 1½ teaspoons, for dusting

¼ teaspoon salt

To make the espresso with cinnamon (optional)

1½ cups plus 1 tablespoon/375 milliliters heavy cream

¾ cup / 190 grams mascarpone

scraped seeds from ½ vanilla pod

2½ teaspoons finely ground espresso

¾ teaspoon ground cinnamon

2½ tablespoons confectioner’s sugar

to prepare

step 1

Preheat the oven to 350°F / 170°C. Grease a 9 inch / 23 cm round tray with butter and line it with parchment paper, then set it aside.

step 2

Cake Preparation: Put the butter, chocolate, and hot coffee into a large heatproof bowl and mix well until everything is melted, blended, and smooth. Whisk the sugar by hand until it dissolves. Add the eggs and vanilla extract and beat again until completely combined and smooth. Sift the flour, cocoa powder, and salt together into a bowl, then whisk into the melted chocolate mixture. The mixture here is runny, but don’t think you’ve missed anything; That’s how it should be.

Step 3

Pour the mixture into the prepared pan and bake for 1 hour, or until the cake is set and a skewer inserted into the center comes out clean or with a few dry crumbs attached. The top will crust and crack a bit, but don’t worry, that’s to be expected. Allow the cake to cool for 20 minutes before removing from the pan, then set aside until completely cooled.

step 4

Make the chocolate ganache, if desired: Place the chocolate pieces in a food processor, blend until smooth and set aside. Combine cream and corn syrup in a small saucepan and place over medium-high heat. As soon as bubbles begin to appear (just before it boils), remove from heat. Run the food processor again, with the chocolate still inside, and pour in the hot cream in a steady stream. Beat for 10 seconds, then add the butter. Continue to process until the mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is fairly finely chopped before adding the cream mixture. Stir with a wooden spoon until it almost melts, then add the butter. Stir again until the ganache is smooth.

step 5

Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic just touching the top of the ganache. Set it aside until it sets to your desired consistency. If you want a thin layer to spread over the cake, it can be poured while still liquid until you get a light and shiny glaze. For a thicker ganache with a spreadable consistency, let it sit for about 2 hours at room temperature. (Ganache can be stored at room temperature, provided not too warm, for 3 days or kept in the refrigerator for up to 2 weeks. It can also be frozen, although it will lose a bit of its luster when thawed.)

Step 6