Simple, Soft and Tall Chocolate Cake (Dairy-Free)

A soft, tall chocolate cake, moist and indulgent, and so easy to make that you won't even need to turn on the mixer. You can make it as a birthday cake or as a weekend-morning treat with a cup of coffee, and my favorite way is to warm it up a little and serve it with a scoop of ice cream.

Ingredients for one 9½-inch (24 cm) square pan

• 4 large eggs, at room temperature.
• 30 g cocoa powder (3 tablespoons).
• 30 g sugar (3 tablespoons).
• 60 ml water (¼ cup).
• 50 g margarine or butter.
• 210 g all-purpose flour (1½ cups).
• 40 g cocoa powder (4 tablespoons).
• 1 Israeli packet baking powder (10 g, about 2 teaspoons).
• 300 g sugar (1½ cups).
• 200 g oil (1 cup).
• 240 ml water (1 cup).
• 50 g chocolate chips (optional).

For the syrup

• 10 g sugar (1 tablespoon).
• 5 g instant coffee (1 teaspoon).
• 80 ml hot water (¼ cup + 2 tablespoons).

For the topping (optional)

Note: with heavy cream, the cake is no longer dairy-free. To keep it dairy-free, make the ganache with non-dairy whipping cream instead of heavy cream, in the same amount.

• 200 g dark chocolate.
• 200 ml heavy cream (for a dairy-free version: non-dairy whipping cream).

Instructions

1. Heat the oven to 350°F (175°C).
2. In a bowl, combine the cocoa (30 g, 3 tablespoons), sugar (30 g, 3 tablespoons), water (60 ml, ¼ cup) and margarine or butter. Melt in the microwave in short bursts until you get a paste-like mixture, and set aside until needed.
3. In another wide bowl, mix the flour, baking powder, cocoa (40 g, 4 tablespoons) and sugar (300 g, 1½ cups).
4. Add the oil and whisk, then add the water too and whisk well into a smooth, runny batter.
5. Add the cocoa mixture from the first step and whisk until combined. Add the eggs one at a time, whisking well after each.
6. Toss the chocolate chips in a little flour and add them to the cake batter.
7. Line the pan with parchment paper and grease it lightly. Bake the cake for about 40–50 minutes (check it after 40 minutes and add more time if needed).
8. Make the syrup: in a small bowl, combine the sugar and instant coffee, add the hot water and stir. As soon as the cake comes out of the oven, pour the syrup over it.
9. Make the ganache: combine the chocolate and cream and melt in short bursts until completely melted (stir between bursts). Spread over the cake in an even layer.