4 1/2 ounces (1 cup) unbleached all-purpose flour
1 ounce (1/4 cup plus 2 TB) unsweetened natural cocoa powder ( Not Dutch-processed)
1/2 tsp baking soda
1/4 tsp table salt
1/4 pound (1/2 cup), unsalted butter, melted and warm
1 1/4 cups packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup hot water
1 cup Ganache Drizzle
Position a rack in the third of the oven and heat the oven to 350 degrees. grease the bottom of a 8×2-inch
or 9×3-inch round cake pan or line it with a round of parchment.
In a small bowl, whisk the flour, cocoa, baking soda, and salt. sift only if the cocoa remains lumpy after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula.
Add the eggs and vanilla and stir well blended. Add the flour mixture and all at once and stir just until all the flour
is moistened. Pour the hot water over the batter, stir just until it’s incorporated and the batter is smooth. Scrape
the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch
pan or 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 minutes.
Run a thin knife around the edge and invert the cake (peel off parchment if necessary). Invert it again onto
the rack and let cool completely.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use and icing
spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
Note: I served mine right away because I wanted it to be still warm. Yum It was Great!
1/2 pound bittersweet or semisweet chocolate finely chopped.
( Don’t use chocolate chips. See post for chocolate tips)
1 cup heavy cream; more as needed
Granulated sugar (optional)
Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil.
Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
(If you are using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream ,a Tablespoon
at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.)