Ingredients:

  • 190g all-purpose flour
  • 200g granulated sugar
  • 45g Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 240ml strong hot coffee
  • 80ml neutral vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 170g semi-sweet chocolate, 60% cacao, finely chopped
  • 160ml heavy whipping cream
  • 1 tbsp light corn syrup

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
  2. Whisk the 190g flour, 200g sugar, 45g cocoa, 1 tsp soda, and 0.5 tsp salt in a large bowl.
  3. Pour the 240ml hot coffee into the dry mix and whisk gently until the cocoa aroma intensifies.
  4. Add the 80ml oil, egg, and 1 tsp vanilla to the bowl.
  5. Whisk until the batter is smooth and glossy, but do not over mix.
  6. Divide the batter evenly among the 12 liners, filling them about two thirds full.
  7. Bake 20 minutes until a toothpick comes out with only a few moist crumbs.
  8. Heat 160ml cream and 1 tbsp corn syrup until small bubbles form at the edges.
  9. Pour hot cream over 170g chopped chocolate and let sit for 5 minutes.
  10. Stir the ganache slowly until it becomes a dark, velvety liquid.