At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 10 to 12 slices
• Prep time: 15 minutes
• Cook time: 35–40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 10 to 12 slices.

• Calories: 390 kcal
• Protein: 6 g
• Carbohydrates: 43 g
• Fat: 22 g
• Sodium: 80 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cake

Have these measured and ready before you begin.

• 60 g (2.1 oz; about 4 tbsp) butter
• 3 tablespoons plus 1 teaspoon (50 ml) neutral oil
• 80 g (2.8 oz) bittersweet chocolate
• 3 large eggs
• 3/4 cup plus 1 tablespoon (200 ml by volume) granulated sugar
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 3/4 cup plus 1 tablespoon (200 ml) milk
• 1 1/4 cups (300 ml by volume) all-purpose flour
• 2 teaspoons baking powder
• 2 tbsp unsweetened cocoa powder

Ganache

• 7 ounces (200 g) milk chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Directions

1. Melt the butter in a small pan, stir in the oil, and remove from the heat. Add the bittersweet chocolate and stir until smooth; let cool slightly.

2. Beat the eggs, sugar, and vanilla for 6–7 minutes, until pale and aerated. Beat in the milk and cooled chocolate-butter mixture.

3. Fold in the flour, baking powder, and cocoa with a spatula.

4. Pour into a greased and floured 9-inch round pan. Bake at 340°F (170°C) for 35–40 minutes, until a tester comes out clean; cool completely.

5. Warm the cream without boiling, remove from the heat, and stir in the milk chocolate until smooth. Let thicken as it cools.

6. Pour the ganache over the cooled cake and decorate as desired.

Sources

1. USDA FoodData Central — April 2026 data release