Portuguese Chocolate Delight Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 325°F (163°C). While the oven is heating, butter a 9-inch cake pan, line it with parchment paper, then butter the parchment. This ensures the cake releases easily after baking.

2. Sift Dry Ingredients

In a medium bowl, sift together the 1/3 cup of cocoa powder, 1.5 tablespoons of cornstarch, 0.25 teaspoon of baking powder, and 0.25 teaspoon of fine sea salt. Whisk them together to combine.

3. Melt Butter and Chocolate

In a large heatproof bowl set over a saucepan of simmering water, melt the 0.5 cup of butter and 5 ounces of coarsely chopped chocolate. Stir occasionally until the mixture is smooth and glossy. This gentle melting method prevents the chocolate from burning.

4. Incorporate Sugar and Eggs

Remove the bowl from the heat and stir in the 0.5 cup of granulated sugar. Add the 3 large chilled eggs one at a time, beating well after each addition. Once all the eggs are incorporated, continue to beat the mixture for about a minute to ensure it’s well combined and slightly thickened.

5. Fold in Dry Ingredients

Gently fold the sifted dry ingredients into the chocolate mixture until everything is well combined. Be careful not to overmix.

6. Bake the Cake

Scrape the batter into the prepared cake pan, then tap the pan on the counter a few times to settle the batter and eliminate any air bubbles. Bake in the preheated oven for 18-20 minutes, or until a tester inserted into the center comes out clean or with tiny streaks. This ensures the cake is perfectly baked without being dry.

7. Cool the Cake

Allow the cake to cool in the pan on a wire rack for about 5 minutes, then unmold it. Peel off the parchment paper, invert the cake, and let it cool to room temperature.

8. Make Ganache

To make the ganache, scald 1.25 cups of heavy cream in a small saucepan over medium heat until just before it begins to boil. Pour the hot cream over the 6 ounces of finely chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until the mixture is smooth. Refrigerate the ganache, stirring occasionally, until it thickens to a spreadable consistency, which takes about 50-60 minutes.

9. Prepare the Cake Pan

While the ganache is thickening, prepare the cake pan by cutting strips of parchment paper or foil and laying them crisscross in the pan to create a sling. This will help lift the cake out later. Return the cooled cake to the prepared pan.

10. Whip Cream and Fold into Ganache

In a separate bowl, whip the remaining 0.5 cup of heavy cream to medium peaks. When the ganache is ready, beat it until smooth, then gently fold in the whipped cream until well combined.

11. Spread Ganache and Chill Cake

Spread the ganache mixture evenly over the cake and refrigerate for at least 2 hours to allow it to set. You can refrigerate it for up to 2 days if needed.

12. Finish and Serve

To finish the cake, sift the 3 tablespoons of cocoa powder over the top. Run a knife along the sides of the pan to loosen the cake, then lift it out using the parchment or foil sling. For clean slices, use a long knife warmed in hot water and wiped dry between cuts.