Condensed Milk Chocolate Cake

Steps

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1. 1
   Preheat your oven to 160°C (320°F, gas mark 3). Grease and flour a 900g or 2 lb loaf tin.
   ▶ ≈0:55
2. 2
   Add three large eggs to a bowl.
   ▶ ≈1:12
3. 3
   Add vanilla extract and beat with a hand or electric whisk until light and fluffy, approximately 90 seconds.
   ▶ ≈1:19
4. 4
   Add melted butter and whisk for about 30 seconds to combine.
   ▶ ≈1:32
5. 5
   Dissolve 1 teaspoon of coffee in 1 tablespoon of hot water and add to the mixture to enhance the chocolate flavor.
   ▶ ≈1:44
6. 6
   Add the can of sweetened condensed milk, making sure to scrape all of it out of the tin, and whisk thoroughly.
   ▶ ≈2:05
7. 7
   Sift in the flour and baking powder. If using self-raising flour, use only 1 tsp of baking powder.
   ▶ ≈2:41
8. 8
   Add cocoa powder to the sieve. If using unsalted butter, also add a quarter teaspoon of salt. Tap the sieve gently to let the dry ingredients pass through.
   ▶ ≈2:55
9. 9
   Gently fold the flour mixture into the wet ingredients using a spatula, taking care not to deflate the air beaten into the mixture.
   ▶ ≈3:50
10. 10
    Pour the batter into the prepared loaf tin and tap gently on the bench to release any large air bubbles.
    ▶ ≈4:18
11. 11
    Place the tin in the preheated oven at 160°C and set the timer for 45 minutes.
    ▶ ≈4:45
12. 12
    After 45 minutes, test the cake with a cocktail stick or kebab skewer inserted in the center. If it comes out wet, bake for another 5 minutes and test again.
    ▶ ≈6:24
13. 13
    Remove the cake from the oven and place the tin on a wire rack to cool for about 10 minutes before turning out of the tin.
    ▶ ≈7:03
14. 14
    Let the cake cool completely on the wire rack.
    ▶ ≈7:41
15. 15
    For the ganache: chop 180g of dark chocolate into small pieces. Pour double cream into a saucepan and heat on low until it's gently simmering.
    ▶ ≈5:27
16. 16
    Pour the hot cream over the chocolate and let it sit undisturbed for about 3 minutes to melt.
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17. 17
    Gently fold together with a spatula until smooth and glossy. Optional: add 1 ounce of softened butter for extra shine.
    ▶ ≈6:04
18. 18
    Cover the bowl with cling film or plastic wrap and chill in the fridge for about an hour.
    ▶ ≈6:18
19. 19
    Serve the cake on its own with tea or coffee, or spread with the chocolate ganache. Alternatively, slice the cake in half and use the ganache as a filling, or serve with fresh cream, vanilla ice cream, or hot custard.
    ▶ ≈7:55