Salted Chocolate Drip Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm square cake pan and line it with parchment paper.

   Tip: Use a silicone spatula for easy cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

   Tip: Aim for a smooth, lump-free mixture.

3. 3

   In a large mixing bowl, beat the butter until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for better emulsification.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the vanilla extract.

   Tip: Stop the mixer occasionally to scrape down the sides.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't overmix!

7. 7

   Drizzle the melted chocolate on top of the cake in a zig-zag pattern.

   Tip: Use a spatula to create a marbled effect.

8. 8

   Sprinkle flaky sea salt over the chocolate drizzle.

   Tip: Add a touch of crunch and flavor.

9. 9

   Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

   Tip: Patience is key for a moist cake.

10. 10

    Once the cake is cool, drizzle with heavy cream and sprinkle with unsalted milk.

    Tip: A dollop of cream and milk will enhance the cake's texture and flavor.

11. 11

    Cut the cake into 6 equal pieces and serve.

    Tip: Slice when the cake is completely cool for the best texture.

12. 12

    Garnish with additional flaky sea salt, if desired.

    Tip: Add a touch of drama and whimsy to your cake.