Ingredients
1 cup all purpose flour (120g)
1/2 cup cocoa powder (50g)
1 tsp baking powder (5g)
1 tsp baking soda (6g)
1/2 tsp salt (3g)
1 tsp instant coffee (optional)
4 eggs or 1 cup yogurt
1 cup oil (250 ml)
1 cup milk (250ml)
1 cup sugar (200g)
1 & 1/4 cup semisweet chocolate chips (350g)
1 & 1/4 cup whipping cream (330ml)
1/3 cup white chocolate chips (50g)
2 tbsp whipping cream (30ml)
Recipe
Sift all the dry ingredients in a deep bowl and keep it aside for later use.
Pour oil and sugar in a large bowl and mix until well combined.
Add eggs and mix for about 3-4 minutes until light and fluffy.
Add vanilla extract and milk.
Add dry ingredients and mix just until combined.
Pour the cake batter into 8”x8” square pan, greased and lined with parchmen paper.
Break the bubbles with a skewer or toothpick.
Bake @350°f for 50 minutes.
When it’s done check it with a skewer.
Let it set in a pan for 10 minutes and cool completely on a wire rack.
Line your pan with parchment paper again and put the cake inside.
Pour hot cream (330ml) on top of the semisweet chocolate chips (350g) and mix until you get a smooth ganache.
Pour hot cream (30ml) on white chocolate chips and mix until smooth.
Pour the room temperature ganache on top of the cake.
Pour white chocolate ganache into a piping bag and make a pattern at the top.
Refrigerate for 4-6 hours before cutting.
Please watch the short video for details. Thanks!
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