Helen Goh’s Chocolate Cake: The Best I’ve Ever Baked

👩‍🍳 Instructions

1. 1

   Preheat oven to 160°C (325°F). Grease and line a 23cm (9-inch) round cake tin with baking parchment, extending above the rim.
2. 2

   In a large heatproof bowl, combine butter, 200g chopped dark chocolate, and hot water. Melt over a saucepan of simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
3. 3

   Sift cocoa powder into the melted chocolate mixture and whisk until smooth. Stir in caster sugar until dissolved.
4. 4

   Whisk in eggs one at a time until fully incorporated.
5. 5

   In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into the chocolate mixture until just combined. Do not overmix.
6. 6

   Pour batter into the prepared tin. Bake for 50-60 minutes, or until a skewer inserted into the center comes out with moist crumbs. Cool in the tin for 15-20 minutes, then invert onto a wire rack to cool completely.
7. 7

   For the ganache: Place 200g finely chopped dark chocolate in a heatproof bowl. Heat cream until just simmering. Pour hot cream over chocolate, let sit 5 minutes, then whisk until smooth. Stir in softened butter and golden syrup (if using). Let cool until spreadable.
8. 8

   Once cake is completely cool, pour or spread ganache over the top, letting it drip down the sides. Allow ganache to set slightly before serving.