Midnight Chocolate Paradise Cake

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz dark chocolate 2. 1 cup heavy cream 3. 1/2 cup unsalted butter 4. 1 cup granulated sugar 5. 3 large eggs 6. 1 tsp pure vanilla extract 7. 1 cup all
• purpose flour 8. 1/2 cup cocoa powder 9. 1 tsp baking soda 10. A pinch of salt

Instructions

1. Preheat the oven to 350 degrees F (180 degrees C). Grease and line a 9 inch springform pan with parchment paper.
2. In a medium saucepan, heat the heavy cream until hot but not boiling. Pour it over chocolate pieces in a bowl and let sit for a minute before stirring until smooth. Set aside to cool.
3. In a large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the cooled chocolate mixture to the butter mixture, mixing until combined. Stir in the dry ingredients until just mixed.
5. Pour the batter into the prepared pan and bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely on a wire rack.

Chef’s Insight

The secret to this cake lies in the balance of flavors - the richness of the chocolate is tempered by the sweetness of the ganache, creating a perfect harmony that lingers on your palate.

Notes

This cake is best served slightly chilled and enjoyed with a steaming cup of coffee or tea.