World´s best chocolate cake; Helen Goh´s chocolate cake
Helen Goh´s chocolate cake that has been featured as "The world's best chocolate cake". Do I recommend it to beginners? Frankly, it is the world's easiest chocolate cake, also often referred to as "Take home chocolate cake" since it is really easy to transport this cake and doesn't require chilling.
- Prep time
- 36 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 125 g Unsalted butter
- 100 g Dark chocolate (eg. Callebaut Dark Chocolate (callets))
- 175 ml Coffee (freshly brewed)
- 125 g Granulated sugar
- 1 Eggs
- 1 teaspoon Vanilla extract
- 120 g Self-raising flour (can be replaced with equal amount of All purpose flour + 1 teaspoon baking powder)
- 15 g Cocoa powder (unsweetened, Dutch processed)
- good pinch of salt
- 130 g Dark chocolate (eg. Callebaut Dark Chocolate (callets))
- 130 ml Heavy Cream
- ½ tablespoon Golden syrup (optional)
- ½ tablespoon Unsalted butter (room temperature)
Instructions
- 1
Preheat oven to 170 C / 338 F
- 2
Prepare your 15 cm (6 inch) round cake pan as per tips above
- 3
Melt butter and chocolate over a double boiler
- 4
Brew a strong coffee and mix into the chocolate butter mixture
- 5
Mix sugar in with Hand whisk just until combined
- 6
Then whisk in egg and vanilla extract
- 7
Sift flour, baking powder and cocoa powder in and fold everything together with a Rubber spatula, do not overmix
- 8
" The batter here is liquid but don´t think you have missed something, this is how it should be" as Helen says!:)
- 9
Pour the batter into the prepared cake tin and bake for 60 min or until skewer inserted comes out clean. The top might crack a bit, it is expected according to Helen
- 10
Let the cake cool in the tin for 20 min then flip it over to a Cooling rack
- 11
Prepare the ganache in the meantime. Put the cream and golden syrup into a small pan and place it over medium heat. As soon as it start simmering (before boiling) remove fit from the heat
- 12
Pour warm cream over chocolate, stir until combined then add butter and continue stirring until smooth, for a few more seconds
- 13
Set the ganache aside for a few hours on room temp until it cools and thickens. You can chill it in the fridge for an hour but please don't forget it in the fridge as it might set too hard in there
- 14
Spread the chocolate ganache frosting on top of the cake and decorate with the help of an Offset spatula or spoon. Please note that the temp = consistency of the ganache should be not too cold, not too hot, just cold enough to be able to make the swirls
- 15
The cake is best eaten fresh. Store it at room temperature for 1-2 days