•2 Sachets of vanilla or 2 tablespoons vanilla extract
•1/2 Teaspoon salt
•400 Sugar
•145 Oil
•480 Hot water
•2 Tablespoons (35ml) vinegar
For the Syrup
•450 Sugar
•450 Water
•60 Cocoa powder
For the Ganache
•200 Dark chocolate couverture
METHOD
1. Place the ingredients from Mixture 1 into a bowl and mix. Add the ingredients from Mixture 2 and mix. Then combine the two mixtures and stir until incorporated. Transfer to a greased and floured square baking pan, 26-28cm. Bake in a preheated oven at 180°C for 30-35 minutes. In a small saucepan, combine the ingredients for the syrup, stir, and bring to a boil for about 5 minutes.
2. In a small pot (briki), heat the heavy cream well. In a bowl, finely chop the chocolate couverture and pour the hot cream over it. Let it sit for 2 minutes, then stir until it becomes glossy.
3. When the chocolate cake is ready, poke it with a fork and pour the cold syrup over it. Once the syrup is fully absorbed, pour the ganache on top. Serve on its own or with a scoop of ice cream.
