Ingredients

For the cake

80 g (½ cup + 2 tbsp) All purpose flour

50 g  (7 tbsp) Unsweetened Cocoa Powder

150 g (¾ cup) Sugar

60 g (½ stick) Butter or 4 tbsp of any flavorless oil

½ tsp Baking soda

¼ tsp Baking powder

1 Egg

125 g (½ cup) Hot milk

2 tbsp Hot Coffee

Pinch of salt

For the chocolate caramel syrup

100 g (½ cup) White sugar

50 g (¼ cup) Water. Or use milk for a richer caramel

1 tbsp Cocoa powder

NOTE: To avoid crystallization, try to not stir your chocolate caramel. 

For the ganache

200 g  (7 oz) Dark chocolate

150 g (⅔ cup) Heavy cream

Method

For the cake

In a bowl, mix together white sugar, brown sugar and dry ingredients.

Add beaten egg, melted butter and milk and mix until combined.

Pour the mixture into an 8 inch pan, lightly greased and lined with parchment paper and bake in a preheated oven to 180°C (350°F) for 20-25 minutes or until a toothpick comes out clean.

Remove from pan and cool completely.

For the chocolate caramel syrup

In a saucepan over low heat combine water and sugar.

When the sugar melts, let the mixture boil for 5 minutes.

Turn off the stove and mix in the cocoa powder.

Strain and refrigerate.

For the ganache

Cut the chocolate into small pieces and pour hot cream over the chocolate. Mix until fully melted and combined.