This is Helen Goh’s “Take Home Chocolate Cake” recipe from Ottolenghi’s book, Sweet (page 152). It’s been resized to fit my 18cm cake tin (original values x 0.6).

Ingredients

The Cake

150g	Unsalted butter cut into 2cm cubes
120g	Dark cooking chocolate (70%)
0.9 tsp in 210ml	instant coffee in water
150g	caster sugar
2 medium	eggs
1.2 tsp	vanilla extract
144g	self-raising flour
18g	cocoa powder
0.15 tsp	salt

Chocolate Ganache

120g	dark chocolate
120ml	double cream
0.6 tbsp	golden syrup
0.6 tbsp	unsalted butter

Instructions

1. Preheat oven to 150°C. Grease the cake tin and line with baking parchment.
2. For the cake:
   • Mix butter, chocolate and hot coffee in a heatproof bowl.
   • Whisk in sugar.
   • Add eggs and vanilla and whisk.
   • Sift flour, cocoa powder and salt in another bowl and then whisk them into the melted chocolate mix.
3. Now to bake:
   • Pour mixture into cake tin and bake for 50 mins
   • Cool for 20 mins before removing from tin to cool completely.
4. For the ganache:
   • blitz chocolate in a food processor until fine.
   • Warm up the cream and golden syrup in a small pan over medium heat.
   • Remove from heat when bubbles start to appear and pour in chocolate and mix until smooth.
   • Add butter and combine until smooth.
5. Cover ganache with cling film and wait until it has cooled to room temp before putting it on the cake.