World's Best Chocolate Cake

cooking.nytimes.com

subheading: FOR THE CAKE:

1 cup plus 1½ tablespoons/250 grams unsalted butter (2 sticks plus 1½ tablespoons), at room temperature and cut into ¾-inch/2-centimeter cubes, plus extra for greasing the pan

7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into ¾-inch/2-centimeter pieces

1½ teaspoons instant coffee granules, dissolved in 1½ cups/350 milliliters boiling water

1¼ cups/250 grams granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1¾ cups plus 2 tablespoons/240 grams self-rising flour (see note)

⅓ cup/30 grams Dutch-processed cocoa powder, plus 1½ teaspoons, for dusting

¼ teaspoon salt

subheading: FOR THE CHOCOLATE GANACHE (OPTIONAL):

7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into ¾-inch/2-centimeter pieces

¾ cup/180 milliliters heavy cream

1 tablespoon light corn syrup

1 tablespoon unsalted butter, at room temperature

subheading: FOR THE ESPRESSO CINNAMON MASCARPONE CREAM (OPTIONAL):

1½ cups plus 1 tablespoon/375 milliliters heavy cream

¾ cup/190 grams mascarpone

Scraped seeds of ½ vanilla pod

2½ teaspoons finely ground espresso

¾ teaspoon ground cinnamon

2½ tablespoons confectioners’ sugar

Directions at cooking.nytimes.com

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