Yotam Ottolenghi and Helen Goh's Chocolate Cake

subheading: World’s Best Chocolate Cake:

The Cake

1 cup plus 1 ½ tablespoons (250 grams) unsalted butter (2 sticks plus 1 ½ tablespoons), at room temperature and cut into cubes, plus extra for greasing the pan

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

1 ½ teaspoons instant coffee granules, dissolved in 1 ½ cups/350 milliliters boiling water

1 ¼ cups (250 grams) granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1 ¾ cups plus 2 tablespoons (240 grams) self-rising flour (If you can't find self-rising flour, whisk together 240 grams AP flour and 2 ¾ teaspoons baking powder.)

⅓ cup (30 grams) Dutch-processed cocoa powder, plus 1 ½ teaspoons, for dusting

¼ teaspoon kosher salt

The Chocolate Ganache (optional)

7 ounces (200 grams) dark chocolate (70% 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

Espresso Cinnamon Mascarpone Cream (optional)

1 ½ cups plus 1 tablespoon (375 milliliters) heavy cream

¾ cup (190 grams) mascarpone

½ vanilla pod, scraped

2 ½ teaspoons finely ground espresso

¾ teaspoon ground cinnamon

2 ½ tablespoons confectioners’ sugar

Directions at food52.com

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