Watch the Full Step-by-Step
Servings: 12
- 9-by-13-inch/23-by-33 centimeter baking pan
- Large mixing bowl
- Rubber spatula
- Kitchen scale
INGREDIENTS
- 2 large eggs
- 1 cup/200 grams granulated sugar
- ½ cup/100 grams light brown sugar
- ¾ cup/180 milliliters oil
- 1 cup/240 milliliters milk or orange juice
- ¾ cup/75 grams unsweetened cocoa powder
- 1 ¾ cups/210 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup/240 milliliters warm water mixed with 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Ganache (optional):
- 7 ounces/200 grams dark chocolate, finely chopped
- 1 cup/240 milliliters heavy cream
INSTRUCTIONS
- Heat the oven to 340°F/170°C. Grease a 9-by-13-inch (23-by-33-centimeter) baking pan.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add the oil, milk (or orange juice), eggs, and vanilla. Whisk until smooth.
- Stir in the warm coffee mixture until fully incorporated. The batter will be thin.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
- Meanwhile, combine the chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth.
- While the cake is still warm, poke small holes over the surface with a toothpick or skewer. Pour the warm ganache evenly over the cake, allowing it to seep into the holes.
- Let cool slightly before serving. Store in an airtight container at room temperature for up to 5 days.