Ingredients:

5 eggs, at room temperature

2 cups sugar

1 cup vegetable oil

1 1/2 tablespoons baking powder

1/2 teaspoon baking soda

a dash of vanilla

1 teaspoon lemon zest

1 tablespoon white vinegar

1/2 cup cocoa powder

2 cups all-purpose flour

pinch of salt

1 cup milk

Preparation:

Beat the eggs on high speed with vanilla, white vinegar, and lemon zest. Keep beating for about 10 minutes.

Add the sugar and continue beating, then add the oil and keep beating...

Sift the flour with baking powder, baking soda, and cocoa; gradually fold these dry ingredients into the egg mixture...

Beat all the ingredients together for several minutes until the batter is smooth.

Grease the cake pan with a little butter and bake in a preheated oven at 180°C.

Bake for about 45 minutes, but ovens vary, so monitor doneness and avoid opening the oven in the first 30 minutes.

Remove the cake from the oven and let it cool completely.

Top with ganache or as desired.

Preparing ganache:

Stir 250 g of chocolate with a small can (250 ml) of hot fresh cream

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Chocolate Cake with Ganache

Prep checklist