Fudgy chocolate crinkle (10 minutes cook time)

INGREDIENTS
1/2 cup (2.2 oz/60 g) unsweetened cocoa powder
1 cup (7 oz/205 g) white granulated sugar
1/4 cup (60ml) vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup (3.5oz/130g) all purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner's sugar or icing sugar (for coating)

BROWNIES
INGREDIENTS
1/2 cup unsalted butter, melted and HOT
1 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)use half white and half
light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
INSTRUCTIONS
Preheat oven to 350°F (175°C).
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment
paper (or baking paper); set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for
about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients
until JUST combined (do NOT over beat as doing so well affect the texture of your
brownies).
Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with
chocolate chunks or chocolate chips.)
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and
is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If
testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.

CAKE
INGREDIENTS
CHOCOLATE CAKE:
1 1/2 cups (7 oz / 200 g) all-purpose or plain flour
1 1/2 cups (11 oz / 310 g) white granulated sugar (or a natural granulated baking
sweetener measuring 1:1 with sugar)
1/2 cup (1.7 oz / 50 g) unsweetened cocoa powder
1 1/2 teaspoons each baking powder and baking soda
1/2 teaspoon salt
1/3 cup (80 ml) vegetable oil
1 large egg
1 tablespoon (20 ml) pure vanilla extract
3/4 cup (190 ml) milk
3/4 cup (190 ml) boiling water mixed with 2 teaspoons instant coffee powder
CHOCOLATE GANACHE:
1 cup (250 ml) heavy cream or thickened cream
8 ounces (250 grams) semi sweet or dark chocolate chips
INSTRUCTIONS
Preheat oven to 350º F (175°C). Lightly grease an 8-inch round cake pan with non stick
cooking oil spraying.
CHOCOLATE CAKE:

Combine flour, sugar, cocoa powder, baking powder, soda and salt in a large bowl. Whisk
thoroughly to combine well.
Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the
boiling water (with the coffee), and mix until glossy.
Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a
toothpick inserted in the centre of the chocolate cake comes out semi-clean with small
amount of cake (not runny batter) on it due to the fudgy texture.
Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire
rack and cool completely before frosting.
CHOCOLATE GANACHE:
Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that
it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off
the heat.
Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to
soften and melt the chocolate. 
Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until
ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until
thick enough to spread (similar consistency to Nutella).
Spread evenly over the cake.
NOTES
*For a fluffier cake, use 2 teaspoons baking powder. For a fudgier cake, use 1 1/4 teaspoons
baking powder.Best Fudgy Chocolate Cake has been adapted from the chocolate cake
component of THIS RECIPE, swapping out butter for oil for texture.
SPRINGFORM PAN (PLEASE NOTE)
Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak
through the base. To combat this issue, line the base with parchment paper coming up
where the sides meets the base to create a 'cover'. Place a baking sheet on the shelf below
the cake pan (or the bottom of the oven) to catch any stray drips (don't put cake pans
directly on the pan).