World's Best Chocolate Cake by YOTAM OTTOLENGHI

cooking.nytimes.com

This can also be called “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream.

subheading: FOR THE CAKE:

1 cup plus 1½ tablespoons unsalted butter (2 sticks plus 1½ tablespoons), at room temperature and cut into ¾ inch cubes, plus extra for greasing the pan

7 ounces dark chocolate (70 percent cocoa solids), chopped into ¾-inch pieces

1½ teaspoons instant coffee granules, dissolved in 1½ cups boiling water

1 cups granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1¾ cups plus 2 tablespoons self-rising flour (If you can’t find self-rising flour, whisk together 1¾ cups plus

2 tablespoons all-purpose flour and 2¾ teaspoons baking powder)

⅓ cup Dutch-processed cocoa powder, plus 1½ teaspoons, for dusting

¼ teaspoon salt

subheading: FOR THE CHOCOLATE GANACHE (OPTIONAL):

7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into ¾-inch pieces

¾ cup heavy cream

1 tablespoon light corn syrup

1 tablespoon unsalted butter, at room temperature

subheading: FOR THE ESPRESSO CINNAMON MASCARPONE CREAM (OPTIONAL):

1½ cups plus 1 tablespoon heavy cream

¾ cup mascarpone

Scraped seeds of ½ vanilla pod

2½ teaspoons finely ground espresso

¾ teaspoon ground cinnamon

2½ tablespoons confectioners’ sugar

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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