Ingredients
The following ingredients have 10 Servings
- 10 tbsp unsalted butter (melted and cooled (plus more for greasing pan))
- 1 cup sugar
- 7 tbsp cocoa powder ((plus more for dusting pan))
- 2 tsp vanilla extract
- 1/4 tsp kosher salt ((a bit less if using fine salt))
- 2 large eggs
- 1 cup cake flour (sifted (*see note below))
- Icing sugar (for dusting)
Instruction
- * You can substitute all-purpose flour. It will affect the texture of the cake just slightly. You can also make your own cake flour by replacing 2 Tbsp. from 1 cup of all-purpose flour with cornstarch. Sift together and use in recipe.
- Heat the oven to 400° F.
- Line the bottom of a 9-inch springform pan with parchment paper. Brush parchment and sides with butter and dust with a bit of cocoa, discarding any excess.
- In a medium bowl, whisk the 10 tablespoons of melted butter with the sugar, cocoa powder, vanilla, and salt until well mixed. Add the eggs one at a time and whisk until smooth. Fold the flour in to the batter until just until it is combined, then scrape the batter into the prepared pan, smoothing the top.
- Bake until the cake forms a thin skin on top but the batter is still loose in the centre, about 10 minutes. Let stand a few minutes, then run a knife around the outside and loosen and remove ring. Slice and enjoy. Left-overs can be refrigerated.
