Ingredients

• 3 eggs (m)
• 250 g dark brown sugar
• 16 g vanilla sugar (or 1 tsp vanilla extract)
• pinch of salt
• 160 ml sunflower oil
• 175 ml milk
• 150 g all-purpose flour
• 10 g baking powder
• 45 g cocoa powder
• 250 ml heavy cream
• 300 g dark chocolate

Instructions

1. Crack the eggs into a deep bowl and add the dark brown sugar, vanilla sugar, and salt. Mix for 3–4 minutes until the mixture becomes lighter in color and fluffy.

2. While mixing, slowly pour in the sunflower oil. Add the milk and mix until smooth. Sift the flour, baking powder, and cocoa powder over the batter. Mix together until the batter becomes smooth and lump-free.

3. Pour the batter into the frying pan and place it over low heat. Cover the pan with a lid and bake the chocolate cake for 35–45 minutes. Do not open the lid during the first 30 minutes to keep the heat inside.

4. For the ganache, heat the cream in a saucepan over medium heat until it is just about to boil. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth.

5. Spoon some of the ganache into a piping bag. Place the cake on a plate and use the back of a wooden spoon to poke holes into the cake. Fill the holes with the ganache from the piping bag.

6. Pour the remaining ganache over the cake and spread it evenly. Let the ganache set before slicing the cake.