Food52’s Amanda Hesser is back in the kitchen to share a sweet recipe from Yotam Ottolenghi and Helen Goh. With a silky chocolate ganache and espresso cinnamon mascarpone cream topping, it’s truly a luxurious treat worthy of being called the world's best chocolate cake! GET THE RECIPE ►► https://f52.co/2ZxGQd9
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PREP TIME: 10 minutes
COOK TIME: 1 hour 2 minutes
SERVES: 12
INGREDIENTS
The Cake
1 cup plus 1 1/2 tablespoons (250 grams) unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces (200 grams) dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups (250 grams) granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons (240 grams) self-rising flour
1/3 cup (30 grams) Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
The Chocolate Ganache (optional)
7 ounces (200 grams) dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup (180 milliliters) heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
Espresso Cinnamon Mascarpone Cream (optional)
1 1/2 cups plus 1 tablespoon (375 milliliters) heavy cream
3/4 cup (190 grams) mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners’ sugar
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