WARNING! This Chocolate Cake Should Be ILLEGAL… It’s THAT Good!

WARNING! This Chocolate Cake Should Be ILLEGAL… It’s THAT Good! Its moist, rich, and full of depth, thanks to a balanced blend of butter, oil, and cocoa. The light mascarpone cream contrasts beautifully with the intense chocolate ganache. A chilled rest deepens the flavour, making it perfect for celebrations or indulgent weekends. Topping it off its a straightforward recipe, everyone can make!

👇 RECIPE BELOW
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Ingredients (8-inch / 20 cm round cake)
For the Cake
• All-purpose flour – 230 g | 16 tbsp | 1¾ UK cups | 1¾ US cups
• Unsweetened cocoa powder – 65 g | 8 tbsp
• Granulated sugar – 280 g | 19 tbsp
• Baking powder – 10 g | 2 tsp
• Salt – a pinch
• Whole milk (room temp) – 260 ml
• Vegetable oil (neutral) – 60 ml
• Unsalted butter (soft) – 60 g | 4 tbsp | 2 oz
• Eggs (large, room temp) – 2
• Vanilla extract – 1 tsp (optional but recommended)
• Add 1 tsp of espresso powder to the dry mix to intensify the chocolate flavour.
For the Cream Filling
• Mascarpone (or cream cheese) – 115 g | 8 tbsp | 4 oz
• Heavy cream (35%) – 60 ml | 60 g | 4 tbsp | ¼ UK/US cup
• Powdered sugar (icing sugar) – 40 g | 5 tbsp | ⅓ UK/US cup
For the Ganache
• Dark or semi-sweet chocolate – 100 g | 3.5 oz (roughly ⅔ UK/US cup chopped)
• Heavy cream (35%) – 160 ml | 160 g | 11 tbsp | ⅔ UK/US cup
Bake at 155°C / 310°F for 60–70 minutes.

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