serves
8
prep
5 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 cup (150 g) plain flour
- ¼ cup (35g) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup sugar
- 2 eggs
- 60 ml vegetable or melted coconut oil
- ½ cup milk
- ½ tsp vanilla extract
- salt, to taste
Ganache
- 300 g dark chocolate
- 300 ml thickened cream, warmed
Instructions
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Then add in the sugar and whisk to combine.
- Into this mixture, add the eggs, milk, oil, and extract, then whisk it until smooth.
- Spray or grease a 20cm (8-inch) cake pan, then pour the cake batter into the pan and cover with aluminium foil.
- Bring water to a simmer in a lidded deep skillet or large saucepan wide and deep enough to hold the cake pan.
- Once simmering, place a heat-proof plate or trivet into the water, then set the cake pan onto the plate, but is not submerged.
- Cover with a lid, then let cook for 35-40 minutes until the cake is cooked through and a skewer inserted into the centre comes out clean. Remove the cake and set it aside to cool.
- To make the ganache, whisk together the chocolate and warm cream until smooth and glossy. Cool slightly, and serve with slices of steamed cake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
