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preheat the oven to 180c/350f. coat a round cake tin with the butter and dust with some flour. sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. add the sugar and combine all. to another bowl, add the oil, eggs, vanilla extract, brewed coffee and milk. beat with an electric mixer for 1 minute. pour the wet ingredients over the dry ingredients. now mix gently with a wooden spoon just to homogenize the mixture. pour the batter into the cake tin evenly. bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean. remove from the oven and set aside to cool down. prepare the chocolate ganache: pour the chocolate in a heat-proof bowl. in a small heavy saucepan, heat the cream and bring just to a boil. directly pour over the chopped chocolate.stir in the sugar and butter. set aside. allow the ganache to slightly cool down. invert the cake onto a large dish. drizzle the chocolate ganache on top.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking