Preheat the oven to 180°C. Prepare a buttered and floured 20 cm savarin mold.
- ✔ 150g melted semisweet chocolate
- ✔ 100ml freshly brewed coffee
- ✔ 100ml heavy cream (preferably double cream or with more than 35% fat content)
- ✔ 130ml sunflower oil or your preferred oil
- ✔ 2 large eggs
- ✔ 180g brown sugar
- ✔ 180g all-purpose flour
- ✔ 1 tsp baking powder
- ✔ 1/2 tsp baking soda
- ✔ 35g unsweetened cocoa powder
Mix the melted chocolate with oil, cream, and coffee, then set aside.
In a separate bowl, combine sugar and eggs, mixing until the sugar dissolves. Add the chocolate mixture.
In another bowl, sift together flour, baking powder, and baking soda. Add to the mixture in two parts, folding gently with a spatula, being careful not to overmix.
In a separate bowl, sift together flour, baking powder, baking soda, and cocoa. Add to the mixture and mix just until the ingredients are combined.
Pour the batter into the prepared mold and bake for 30 minutes or until a toothpick comes out clean. Let it cool and then place it on a wire rack.
Chocolate Ganache:
- ✔ 150g finely chopped milk chocolate
- ✔ 150ml heavy cream
In a saucepan, heat the cream until it just starts to simmer. Remove from heat and add the chocolate. Let it sit for 3 minutes, then stir until a glossy sauce forms. Pour the ganache over the cake and let it cool.
Decorate with cherries or your favorite fruit. Enjoy!
DAS KÖNNTE DIR AUCH GEFALLEN:
Ich bin Katrina – die Köchin, Heimwerkerin, Bastlerin, Autorin, Fotografin und das Superhirn hinter dieser Website. Hier finden Sie einfache Rezepte und Projekte, die auch von Anfängern erfolgreich umgesetzt werden können