Instructions
1. Preparation
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Preheat your oven to 180°C (350°F).
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Grease an 8×8 inch square baking pan with butter or oil, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
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In a large bowl, whisk together the flour, sugar, cocoa powder, and baking powder. Sifting the cocoa powder is highly recommended to avoid any stubborn lumps.
3. Mix Wet Ingredients
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In a separate medium bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.
4. Combine
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined.
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Pro Tip: Do not overmix! Overmixing develops gluten, which makes the cake tough rather than “soft.”
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If using chocolate chips, fold them in now.
5. Bake
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Pour the batter into your prepared pan and smooth the top.
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Bake for 30–35 minutes. Test the center with a toothpick; it should come out clean or with just a few moist crumbs attached.
The “Extra Richness” (Ganache)
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Ingredients: 1/2 cup semi-sweet chocolate chips + 1/4 cup heavy cream.
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Method: Heat the cream until it just begins to simmer, pour it over the chocolate chips, let sit for 2 minutes, then whisk until glossy.
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Assembly: Pour the warm ganache over the cooled cake before slicing.
Note: For the best texture, let the cake cool completely before adding the ganache, otherwise the frosting may soak into the cake rather than sitting beautifully on top.
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