best choc cake that i made so far

https://www.edithpatisserie.com/blog-headlines/steamed-chocolate-cake

finally made a decent choc cake and the ganache was good too (used ritter sport dark choc)! the cake was soft and moist. not too many fancy ingredients. halfed the ingredients to put into my small 6inch pan.

Dark Chocolate Ganache

100g dark chocolate (we use 66% Valrhona chocolate)

100g whipping cream

Directions

• Warm the cream in a pot or in the microwave. The cream should be simmering but not boiling. Pour over the chocolate and whisk till combined. If there are unmelted pieces of chocolate, you can warm the ganache in short bursts of 10-30 seconds in a microwave to prevent it from burning. Let the ganache set in the fridge for at least 2 hours or overnight.

Chocolate Cake

180g unsalted butter, melted 

80g white sugar (caster or fine)

80g light brown sugar

180g milk

2 eggs, beaten 

100g all purpose or plain flour

50g cocoa powder

½ tsp baking powder

½ tsp baking soda

1 tablespoon instant coffee powder (optional, can replace with vanilla extract or omit) 

Directions

• Butter or oil a 16cm baking tin. For easy removal, you can also line the base with parchment paper. 
• Boil water in a medium sized pot and place your steamer on top. If you don't have a steamer, you can also place a steamer rack in a pot that is big enough to fit the baking tin in.
• Sift the flour, white sugar, brown sugar cocoa powder, baking powder and baking soda together and mix well to combine. 
• In a separate bowl, whisk together the melted butter, eggs, milk and coffee powder.
• Add the sifted dry ingredients into the liquid batter. Stir well till combined, do not overmix as it may cause the cake to become too dense.
• Pour the batter into the prepared baking tin and cover it with foil
• Steam for 35-45 minutes - the cake is done when there is no liquid chocolate batter remaining and a toothpick inserted into the centre of the cake comes out clean. 
• Remove the tin from the steamer and allow the cake to cool completely in the pan before unmoulding.