¼cups(55grams)vegetable oilsunflower, canola, or other
1orangethe grated zest (optional)
¼teaspoonsalt
DRY INGREDIENTS
2cups(300grams)all-purpose flour
3teaspoons(12grams)baking powder
¼cup(45grams)dark chocolate chips
GANACHE (optional for topping)
1cup(150grams)dark chocolate chipsor chopped dark chocolate
⅓cup(80grams)hot water
1teaspoonvanilla extract
Preheat the oven to 340°F or 170°C. Lightly grease your springform pan with oil, then dust it with flour or line it with parchment paper. Set aside.
To a small bowl, add cacao powder and hot, almost boiling water. Whisk until the cacao powder melts. Set aside.
To a large bowl, add orange zest, milk, sugar, oil, salt, and the melted cacao powder and whisk the wet ingredients until well combined.
Sift in the flour and the baking powder and whisk for a few seconds until the wet and dry ingredients are just combined, then mix in the chocolate chips.Tip: don't overmix the batter. Overmixing develops the gluten, making the cake heavy and gummy. Some lumps are ok.
Pour the chocolate cake batter into the cake pan.
Bake in the oven at 340°F or 170°C for 30 to 35 minutes or until a toothpick inserted in the center comes out dry.Transfer the cake to a wire rack a let it cool down.
CHOCOLATE GANACHE
Add dark chocolate chips, vanilla extract, and hot water (not boiling).Stir with a spatula until the chocolate melts.
Let the ganache cool down for 15 minutes, then pour it on the chocolate cake. Spread it with the back of a spoon, let it set, and serve.
Notes
Nutrition information is an estimate for 1 slice of chocolate cake out of 12 slices.